This lemon caper spaghetti with chickpeas recipe comes together quickly with pantry staples. Fresh herbs and lemon pack in flavor easy enough for weeknights!
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:1 serving
Ingredients
3 oz whole wheat spaghetti
1/4 cup onion, diced
2 tsp olive oil, divided
1/2 cup cooked chickpeas (rinsed and drained from a can)
1/8 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
Cook spaghetti according to package directions. Drain.
Meanwhile, in a skillet combine 1 tsp olive oil with the onion. Saute until the onion is translucent, about 3 minutes.
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.
Mix in garlic, spaghetti and remaining 1 tsp olive oil.
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.