Tubettini with Crispy Chickpeas and Capers
Click here to view the original recipe. Here is my version of the recipe -
3/4 pound Tubettini
1 15-ounce can chickpeas, rinsed and patted dry
1/2 cup panko bread crumbs
1/4 cup capers, drained
1/2 teaspoon ground coriander
kosher salt and black pepper
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice
Heat oven to 400° F. Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, combine the chickpeas, panko, capers, oil, coriander, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until crispy, 18 to 20 minutes. Keep an eye on this in the oven, you don't want the breadcrumbs to burn.
Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.
Serve drizzled with additional oil and grated cheese and crushed red pepper. Happy Friday!