Linguini and Crispy Chickpeas

Simple pantry staples make this weeknight meat free meal a hit!

Ingredients:

1/2 cup olive oil

7-8 fresh rosemary sprigs

sea salt and pepper to taste

1 lb linguini

1/2 cup reserved pasta water

3 tbsps butter

3 tsps minced garlic

19 oz can chickpeas, rinse, drain and pat dry

1/2 cup chopped parsley

1 lemon and fresh parsley to serve

To make the rosemary oil: Dry rosemary sprigs with a paper towel, then in a skillet large enough to hold all the pasta, warm the olive oil to medium. Add the rosemary, fry and flip until the sizzling stops, about 3-4 minutes. The leaves should be crisp. Place the sprigs on a paper towel. 

Boil the pasta in salted water and reserve 1/2 cup pasta water, then drain.

Add butter to the rosemary oil and bring to medium heat. Add the chickpeas and fry to golden and crispy, 8-10 minutes. Add garlic for 1 minute. 

When chickpeas are ready set heat on low, add salt and pepper and the pasta. Remove the rosemary leaves from stems and crumble with fingers into the pot along with the fresh chopped parsley. Stir well and add the pasta water.

Serve with lemon wedges and parmesan cheese.

Serves 4

Original recipe: itsalislagle