Total Prep Time: 10 Minutes
Total Cook Time: 15 Minutes
As pantry-favorite recipes have been popping out of every recipe website, some have turned toward the crispy chickpea. I have been on the crispy chickpea train for a while now. Tossing chickpeas with some spices and whatever vegetables you may have on hand and then roasting them for an easy and delicious addition to a meal. They are great with chicken, in wraps or salads, and of course, tossed with your favorite pasta. Chickpeas are the perfect legume to be roasted, they do not get mushy like other beans sometimes do when heated, they crisp around the edges and stay soft in the middle. They also pick up spice well and absorb oil. On top of tasting good, chickpeas are also nutrient-rich addition to a vegan or vegetarian meal. They are packed with protein, fiber, and iron.
Radiatore might be my favorite pasta to complement these little powerhouses. Radiatore pasta's wavy crevices and spherical shape lends to picking up plenty of flavors. It also mixes well with other ingredients so that they come together rather than remain separated. That being said, this recipe can be made with any shape of pasta, from Spaghetti to Conchiglie. This recipe probably has the fewest ingredients we have ever suggested on one of our posts, but that may be the beauty of it. Lemon, olive oil, and spices bring some beans, some pasta, and a few leaves of kale into something pure and beautiful.
During this time when we may not be able to get to the grocery store as much as we used to, we are all learning the art of flexible cooking. In this recipe, if you do not have kale, feel free to sub it for broccoli, asparagus, Chard, Spinach, or whatever you have on hand. I had Turmeric and Aleppo Pepper as my main spices for the chickpeas, which was delicious. But if you do not have either of these spices, I have also spiced chickpeas with paprika, cumin, cayenne pepper, and garam masala, all with equally good results. So use what you have around this and every recipe. Let it work for your tastes and preferences, and please feel free to reach out if you need any other substitution suggestions.
16 oz Radiatore Pasta
2 12oz cans Chickpeas (Garbanzo Beans), Drained
2 cups Italian Kale (Or other greens), Chopped
Juice of one Large Lemon
Zest of one Large Lemon
1/4 cup Olive Oil
2 tsp Turmeric
1 tsp Aleppo Pepper
Salt to taste
1. Heat your oven to 375 degrees Fahrenheit.
2. Mix the chickpeas in with 1/8 cup olive oil, turmeric, Aleppo pepper, and salt. Place on a baking sheet and roast for 10 minutes.
3. In the same bowl that you mixed the chickpeas, mix the kale, trying to pick up the spices and oil the chickpeas left behind. Add 2 Tbs olive oil, 2 Tbs lemon juice, and a pinch of salt. Add on top of the cooking chickpeas for another 10-12 minutes, or until the leaves are crispy but not burnt.
4. To make the pasta, heat a heavily salted pot of water to boil. Cook the pasta for 9-10 minutes, or until al dente. Drain, but set aside about a half cup of pasta water.
5. While your pasta and chickpeas are cooking, mix together 3/4 of your lemon zest, the remainder of your lemon juice, and 1/8 cup olive oil in a bowl. Add a pinch of turmeric and Aleppo pepper into your mixture. Add 2-3 Tbs of pasta water. Add salt to taste.
6. Mix the crispy chickpeas and kale in with the Radiatore pasta. Pour your lemon juice sauce over the mixture and mix in well, adding more pasta water and salt to taste.
7. Top with more olive oil, Aleppo pepper, and lemon zest. Enjoy!