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.
ENJOY!
to print the recipe, click here
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.
Dinner is served!
Grilled lemony chicken breasts and snow peas completed our meal…
ONE YEAR AGO: Leaving on a jet plane
TWO YEARS AGO: Crispy Herb-Crusted Halibut
THREE YEARS AGO: Almond Butter Cake
FOUR YEARS AGO: Bonjour!
Bewitching Kitchen 
Oh Sally, I am going to try this like yesterday 🙂 ! Have never used this oven method, would not ever have thought of it . . . but love all the ingredients, oft make this kind of pasta dishes and opened a new jar of capers [yes, for pasta!!][ yesterday . . . . baked capers and chickpeas: can’t wait to taste!!!
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Aren’t capers amazing? small little jewels, packed with flavor! I absolutely love them!
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Will definitely need to try this. I’m always looking for ways to eat more chickpeas! 🙂
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I am also quite fond of chickpeas, and regret the fact that up to age 25 I would not even try them…. Can you imagine that?
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Listen…I can believe anything. I didn’t start drinking red wine until I was 26, 26!!!, and now am completely cranky because I gave it up for Lent. The important thing is that you are now eating chickpeas and that I see a nice chewy Malbec in my not too distant futre. Life is good! 🙂
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Second crispy chickpea recipe I’ve seen today — aren’t they amazing. This pasta looks wonderful.
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It’s true that recipes for roasted chickpeas are pretty trendy these days… I normally refrain from following food trends, so consider that a happy accident 😉
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I have not thought of adding the chickpeas to my pasta, looks delicious Barbara! 🙂 I’ve not roasted capers but do heat them on top of the stove, the heat releases all their flavor, but we careful not to over heat or over roast them. I do my pasta on the stove top with my capers, sauce, etc.
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I normally prepare them just like you, but roasting was quite interesting, and a nice departure from the “usual”
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i absolutely love the texture and flavor of capers with pasta. I think its the saltiness I love so much and then to have the chickpeas with a slight crunch is just amazing!
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I think for me is the brine flavor, that pickled thing – but of course, I am all for salty food, having very low blood pressure I think my body demands it, and I am happy to comply! 😉
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See, how could anyone hate chick peas? 🙂 Sounds delish Sally, and I can make it from ingredients in the freezer and pantry. Thank you! xx
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Celia, one of my sisters in Brazil hates chickpeas – in fact, I wrote an email about this recipe to my family and my sister said it seemed great EXCEPT for the chickpeas 😉 Go figure. there are chickpea haters out there, and some share quite a few genes with me!
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A unique combination of ingredients … seems quite intriguing.
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I was intrigued too, but it all gets together nicely…
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Great combination of textures and flavors. Beautiful!
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Thank you, I hope you have a chance to try it!
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Knowing myself it will end up as an inspiration for something completely different, but the inspiration is what counts! 🙂
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The only fear I would have with a dish like this is I truly don’t think I could stop eating it!! Pasta, breadcrumbs, capers, chickpeas… oh my, that’s just a different magnitude of deliciousness on the Richter scale ;-). And roasted yet. Seriously love these ingredients and your lemony chicken sounds like the perfect accompaniment. (By the way, the Real Simple recipes I’ve made have always been winners!).
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Indeed, Real Simple has never disappointed me – I have a huge list on my “to make soon” folder, but unfortunately the day keeps having just 24 hours and the week only seven days. It’s unfair
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Sally this is just the recipe I needed. I love it and it will be a hit in the house. A new way to eat one of our favorite beans! (It might have to wait a few weeks though. 😉 )
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few weeks….. oh, you are SUCH a teaser! SUCH a teaser! 😉 😉 😉
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There’s so much to love about this recipe, Sally. I’m sure I’ll love it when I try it. I had roasted chickpeas as a garnish on plate I ordered recently. It was the first time they weren’t served as a snack and it was a surprise. Your dish confirms it. There’s more to roasted chickpeas than snacking in front of the TV.
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That pasta dish looks and sounds amazing! What a fabulous combination of ingredients.
Cheers,
Rosa
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I can’t understand people who don’t like chickpeas…what is there not to like?! Love the sound of this easy pasta! Especially with the capers!
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WOW…I would never think to combine all these ingredients into a single dish, but this looks SO GOOD. Can’t wait to give it a try.
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Made tonight and served over spaghetti squash alongside pork piccata. Wonderful meal….hubby still raving!
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Wonderful! You know, Donna, when I get a comment on a post that has been published for a while, it is usually spam. So I get the notification already dreading have to come and clean it up… so it was a great surprise to see that no, this time it is a real nice comment!
Happy Holidays to you!
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