Lemony Pasta With Chickpeas

Having a vegetarian in the family has allowed me the opportunity to explore and hone all kinds of new recipes. Pasta is one of Ashlie’s favorite foods, so I like to prepare it as often as I can, always looking for ways to add protein wherever I can. I found this recipe in the New York Times Cooking section, tweaked it, and made it my own. It has now become one of our favorites. I have been caught scraping the bottom of the serving dish and devouring the scraps left on the bottom…it’s that good!

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This recipe serves 2-3 people so double it as needed.

  • 8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
  • 2 cups canned chickpeas, drained
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 garlic cloves, smashed and peeled
  • 1/2 onion, diced
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 1/2 cups vegetable stock or water
  • 3 cups fresh parsley leaves (from 1 large bunch)
  • 2/3 cup grated Parmigiano-Reggiano, plus more for serving
  • 1 tablespoon unsalted butter
  • Finely grated zest of 1/2 lemon
  • Ground black pepper to taste


  1. Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.
  2. Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
  3. Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.

*NOTE: you can make this vegan by substituting the cheese for vegan parmesan and the butter for ghee.

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Lesley Wolman

All things fabulous! ❤️️

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