Lemon Caper Spaghetti with Chickpeas
 
Prep time
Cook time
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This lemon caper spaghetti with chickpeas recipe comes together quickly with pantry staples. Fresh herbs and lemon pack in flavor easy enough for weeknights!
Serves: 1 serving
Ingredients
  • 3 oz whole wheat spaghetti
  • ¼ cup onion, diced
  • 2 tsp olive oil, divided
  • ½ cup cooked chickpeas (rinsed and drained from a can)
  • ⅛ tsp each: salt and red pepper flake
  • 1 garlic clove, minced
  • 3 TBS minced fresh parsley
  • 1 TBS capers, with brine
  • 1 lemon wedge (~1 TBS lemon juice)
Instructions
  1. Cook spaghetti according to package directions. Drain.
  2. Meanwhile, in a skillet combine 1 tsp olive oil with the onion. Saute until the onion is translucent, about 3 minutes.
  3. Mix in the chickpeas salt and red pepper flake. Saute for 5 more minutes, or until the chickpeas start to have brown and have caramelized spots on them.
  4. Mix in garlic, spaghetti and remaining 1 tsp olive oil.
  5. Transfer to a plate and top with parsley and capers. Squeeze the lemon wedge over top. Serve.
Notes
Quadruple the recipe to make enough for you and three friends.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lemon-caper-spaghetti-with-chickpeas/