All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Some recipes are hard to photograph. This one should not have been but I cannot help but feel I haven’t succeeded it translating visually how simple & delicious this is. A few simple & easy-to-find ingredients & this is the kind of dish movie characters whip up in their kitchen late at night after a romantic dalliance. The ratio or capers to chickpeas to lemon is kind of a matter of personal preference but I will tell you how much I used. I LOVE lemon & I LOVE capers so – keep that in mind.
Crispy Chickpea, Caper & Lemon Pasta
Feeds 2 well
1/2 lb pasta
1 cup cooked (or canned) chickpeas
1/2 cup panko
1/4 cup capers
4 garlic cloves – chopped
1 TBS lemon zest
2 TBS fresh lemon juice
Parsley and/or basil – chopped as garnish
Caperberries – as garnish (optional)
Parmesan (or vegan Parmesan) – optional but I did not use any cheese
Crushed Red Pepper – optional if you prefer some heat
Heat the oven to 400 degrees.
I am IN LOVE with parchment paper! It makes clean up so easy & NOTHING sticks to it. If you have some – line a cooking sheet with it. Otherwise – treat the pan with cooking spray.
Toss the chickpeas, garlic, panko & capers in a drizzle of olive oil – maybe 1 TBS or so. Bake at 400 for twenty minutes.
Cook the pasta as per box & drain.
Toss the hot pasta & the warm chickpea mixture together with the lemon zest & juice. Add S&P to taste. Drizzle with a bit more olive oil. Serve garnished with the chopped basil and/or parsley & some caperberries – if you so desire.
You can add Parmesan (or vegan Parmesan) or crushed red pepper if you are of that mind.
Eat that shit up!