crispy chickpea and caper spaghetti

By hicksofmarvin

Hands-on: 15 Min
Total: 35 Min
Serves: 4

Ingredients

• 3/4 lb. spaghetti
• 1 15-oz can of chickpeas
• 1/2 cup panko bread crumbs
• 1/4 cup capers (drained)
• 1/4 cup olive oil
• 2 cloves of garlic (chopped)
• 1/2 tsp. ground coriander
• salt pepper
• 1/4 cup cilantro (chopped)
• 2 Tbsp. lemon juice

Preparation

Step 1

Cook 3/4 lb. spaghetti; drain.
Combine 1 15-oz can chickpeas (rinsed), 1/2 cup panko bread crumbs, 1/4 cup each drained capers and olive oil, 2 chopped garlic, and 1/2 tsp. ground coriander.
Season with salt and pepper.
Roast on a rimmed baking sheet in a 400F oven, tossing once, until crispy. 18 to 22 min. toss with the pasta, 1/4 cup chopped cilantro, and 2 Tbsp. lemon juice.
Drizzle with olive oil.