Absolutely delicious and a cinch to put together, I dare say that even chickpea haters might appreciate these little creatures when presented this way. This was my first time roasting capers, but it won’t be the last. Great boost of flavor for an ingredient that already has quite a strong personality.
CRISPY CHICKPEA AND CAPER SPAGHETTI
(slightly adapted from Real Simple)
3/4 pound spaghetti
1 can chickpeas (15 ounce) rinsed and patted dry
1/2 cup panko bread crumbs
1/4 cup capers, drained
1/4 cup olive oil (I probably used a little less)
1/2 teaspoon ground coriander
salt and black pepper
1/4 cup minced cilantro leaves
2 tablespoons lemon juice
Heat oven to 400° F. 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 22 minutes.
While the chickpeas are roasting, cook the pasta in plenty of salted boiling water. Once the pasta is cooked, drain it and return it to the pan.
Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.
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Comments: What a great, simple recipe this was! I’ve roasted chickpeas before, but they always turned a little mushy. The addition of panko-style bread crumbs brought a very pleasant crunch to the mixture. Roasted capers were another very pleasant surprise. I love their sharp, pungent taste in any type of recipe. Roasting changes that sharpness quite a bit, I would say it takes some of it away, but at the same time intensifies the pure caper flavor. Am I making sense? ;-) Make this pasta and see what you think.
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