Ingredients for Chickpea Pasta With Lemon
- Olive Oil
- Garlic Cloves
- Fresh Lemon Juice
- 1 tablespoon lemon zest
- 1 teaspoon Italian seasoning
- Kosher Salt
- 2 cups vegetable broth
- Angel Hair Pasta
- 1 (15-ounce) can chickpeas, drained and rinsed
- Flat Leaf Parsley
- Parmesan Cheese
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How to Make Chickpea Pasta With Lemon
- Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
- Add 2 cloves of minced garlic and cook for 1 minute, until fragrant.
- Pour in 2 cups of vegetable broth, 1 teaspoon of Italian seasoning, and ¾ teaspoon of salt. Bring to a boil.
- Add 8 ounces of chickpea pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente (about 8-10 minutes).
- Stir in 1 (15-ounce) can of chickpeas (drained and rinsed), ¼ cup chopped fresh parsley, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest. Cook for an additional 1-2 minutes, allowing the flavors to meld.
- Divide the pasta among bowls and top with your favorite vegan or dairy cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
4g
Carbs
37g
