Shelf Stable Chickpea Pasta

 

• 1 (15-ounce) can chickpeas

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1/4 teaspoon ground coriander

• 1/4 teaspoon kosher salt

• Freshly ground black pepper, to taste

• 1/4 teaspoon garlic powder

• 1 pinch red pepper flakes

• 1/2 pound angel hair pasta

• 1 tablespoon dried parsley

• Fresh lemon, optional
  

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Rinse and drain the chickpeas. Set aside. 

Heat one tablespoon of the olive oil in a large skillet or cast-iron pan. Add the ground cumin and ground coriander and cook for one minute on high heat, stirring occasionally to prevent burning. 

Add the rinsed and drained chickpeas to the pan, along with the salt, black pepper, garlic powder, and red pepper flakes (if using). 

Continue cooking on high heat for about 5 minutes until the chickpeas begin to lightly brown. Remove all but about 1/4 cup of the chickpeas to a blender. 

Bring a large pot of salted water to a boil, and add the angel hair pasta. Cook according to package directions. Before removing from the heat, ladle a cup of the pasta water into the blender with the chickpeas. Drain the pasta, and add to the pan with the remaining chickpeas. Toss to combine. Add the second tablespoon of olive oil to the blender with the chickpeas and pasta water and purée until smooth. Check the seasoning and add more salt, if needed. Pour the chickpea sauce over the pasta and stir in the parsley. Optionally, top with a squeeze of fresh lemon juice, and serve hot.