This was such an easy recipe to make up and turned out so well. However, I do plan to make it in the future and add some changes to boost the flavor. In my dish, I did not include the capers that were in the original recipe. I think these would have added a really good flavor. I kept sprinkling hot pepper flakes on my pasta (which worked just fine) but I had a light-bulb go off while eating it. Next time, I plan to add some cooked spinach & substitute roasted red pepper feta cheese for the Parmesan cheese. I'll report back with details (though I've included where I'd make the changes) because I think this would taste incredible. Otherwise, this recipe is good as it is with some bread and a side salad. I laid my pasta on some spinach leaves and it worked well.
adapted from eat.repeat
- 1/2 lb small pasta like orecchiette or mini penne (I used 1/2 a box of whole wheat pasta shells)
- 1 can chickpeas drained and rinsed
- 1/2 lemon juiced and zested (I used 1 whole lemon)
- 4 tablespoons good quality olive oil
- 3 tablespoons hot pasta water
- 2 tablespoons capers
- 1 teaspoon hot sauce or red pepper flakes
- 2 chicken breasts, cooked and cut up into small cubes (I bought from prepared food section to save time)
- 1/4 cup Parmigiano Reggiano Cheese, grated plus extra for serving
- salt + pepper to taste
- Cook the pasta in salted, boiling water according to manufacturer directions.
- In a large bowl mix lemon juice, lemon zest, olive oil, capers (if using), hot sauce/peppers and chicken. (Add the cooked spinach - probably 1/2 of a small box of frozen/thawed/drained.)
- Add the chickpeas and stir to coat.
- Drain the pasta, reserving some of the hot water.
- Add the pasta to the chickpeas mixture, stir in the cheese (would probably add about 1/3 to 1/2 cup of the feta), while adding the pasta water as you mix.
- Season with salt and pepper.
- Add more lemon juice/hot sauce to your liking.
- Serve with extra Cheese.