Pasta with Lemon, Chickpeas and Crispy Capers
Riley Yahr
May 10, 2021
This pasta dish is similar to that of chicken piccata over pasta, but instead of chicken… chickpeas! The pasta is coated in a lemon caper sauce and topped with crispy capers for a perfect salty crunch.
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Ingredients
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| 1lb. spaghetti pasta | |
| 2tablespoons extra virgin olive oil | |
| 2/3cup capers, drained and divided | |
| 1large lemon | |
| 1 shallot, sliced | |
| 2cloves garlic, minced | |
| 15oz. canned chickpeas | |
| To taste salt and pepper | |
| 1 1/2cups vegetable broth (I recommend Better Than Bouillon Organic Vegetable Base) | |
| 1 1/2teaspoons cornstarch |
Directions
1.
Fill a large pot with water, season with salt, and place over high heat. Once the water is boiling, add the spaghetti and cook according to package instructions.
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2.
While spaghetti is cooking, in a separate large pan over medium heat add olive oil and half of the capers (1/3 cup) and fry for about five minutes, until crispy. Remove capers from the pan using a slotted spoon and keeping the oil in the pan, and set aside on a paper towel-lined plate.
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3.
Starting at one end of the lemon, cut four thin slices. Juice the rest of the lemon yielding about 1/4 cup. Set the lemon juice aside.
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4.
To the same pan the capers were in, add the four lemon slices, shallots, garlic and remaining capers. Sauté for two minutes until slightly browned. Add the chickpeas. Season with salt and pepper and sauté for another two minutes.
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5.
In a medium bowl, add vegetable broth, lemon juice and cornstarch. Mix until the cornstarch dissolves. Add to the pan. Bring to a boil, then reduce heat to low and cook until sauce has thickened. Drain and add spaghetti to sauce. Toss until the pasta is completely coated. Garnish each plate with the crispy capers.
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Notes
Recipe provided by Mixed & Measured, a modern vegetarian food blog providing original, simple and unique recipes for meals, desserts and drinks. Riley Yahr is the recipe developer, cook and photographer behind the blog. She studied photography at Cal Poly, San Luis Obispo where she found her passion for food photography. The blog began from her love for cooking and photography. Today Riley is dedicated to inspiring others to get creative in the kitchen.
