My favorite food in the world is the chickpea. This teeny, tiny bean packs a serious fiber and protein punch and is so versatile that it is traditionally used in hundreds of different regional cuisines. My love affair with the chickpea began a few years back and grew so quickly and ravenously that it prompted my family to suggest we buy stock in Goya. All jokes aside, chickpeas taste incredible with some herbs and especially with a tiny twist of lemon. This taste rocks in hummus and I wanted to work it into a light, yet not summer-y pasta dish. My lemon herb pasta and chickpeas is the result. Enjoy!
Allergen- Free Lemon Herb Pasta with Chickpeas
1 package brown rice penne pasta–about 2 cups dry (*If you have a rice allergy, this recipe can be made with quinoa as well)
1 cup chickpeas (dried, then cooked beans are preferable for their normal amount of sodium as opposed to canned)
1 lemon cut in wedges
1 clove garlic, minced
1 tsp. dried thyme
1 tsp. dried basil
sea salt to taste
1 tsp. olive oil
Cook pasta according to package directions and strain
Heat oil in a pan over low heat and add garlic, cook garlic until it begins to brown
Remove beans from heat once they start to “pop” or jump a bit from the heat, leave in pan
Add herbs to the chickpeas and mix well in pan
Add pasta and bean to large bowl and quickly toss together with sea salt and squeezed lemon juice
Serve immediately.
Enjoy and happy Friday!
Fun and safe weekend to all
More Freedom Friday allergen-free recipes: Easy Pesto Recipe for Leftover Basil
Rice Noodles and Mushroom Stir fry
Gluten Free Cranberry Oatmeal Cookies
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Photo: Kate Coffey
