Simple 7-Ingredient Recipe

Crispy Chickpea Pantry Pasta

Sweet or savory? Savory with a zesty kick!
Total time: 15 minutes | Serves: 2
Why it works: Uses pantry staples to create a crunchy, garlicky, umami-packed meal with zero fresh produce needed. The chickpeas get incredibly crispy, and lemon juice (bottled) adds bright freshness.

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The 7 Ingredients

1. Dried spaghetti or penne (½ cup dry)
2. Canned chickpeas (½ cup, drained and rinsed)
3. Bottled lemon juice (1 tbsp — not fresh! Pantry-approved)
4. Garlic powder (½ tsp)
5. Red pepper flakes (¼ tsp)
6. Dried parsley (1 tsp)
7. Grated Parmesan cheese (2 tbsp — shelf-stable in a can/jar)
   Pantry freebies used: Salt, black pepper, and olive oil (1 tbsp total).

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Instructions

1. Cook pasta: Boil 2 cups of water with a pinch of salt. Add pasta and cook for 8–10 minutes until al dente. Reserve 2 tbsp pasta water, then drain.
2. Crisp chickpeas: While pasta cooks, heat 1 tbsp olive oil in a small non-stick pan over medium-high. Add chickpeas, garlic powder, red pepper flakes, and a pinch of salt. Sauté 5–6 minutes, shaking the pan often, until golden and super crispy.
3. Combine: Turn off heat. Add drained pasta, lemon juice, dried parsley, and black pepper to the chickpea pan. Toss with tongs for 1 minute (add reserved pasta water if dry).
4. Finish: Divide into bowls. Top generously with Parmesan.

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Why It’s Delicious

• Texture magic: Crispy chickpeas + tender pasta = addictive contrast.
• Flavor boost: Lemon juice cuts through richness, while garlic powder + red pepper flakes add depth without fresh garlic/onions.
• Pantry win: Uses bottled lemon juice (not fresh!) and dried herbs—no grocery run needed.

Pro tip: Sprinkle extra red pepper flakes for heat lovers. Leftovers? Re-crisp chickpeas in a dry pan! 🌶️🍝