Lemony Pasta With Chickpeas and Parsley
- Kosher salt, as needed
- 8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
- 2 cups cooked chickpeas, home-cooked or canned
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, smashed and peeled
- ½ onion, diced
- 1 tablespoon finely chopped fresh rosemary leaves
- Pinch of red pepper flakes, plus more as needed
- 1 ½ cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
- 3 cups fresh parsley leaves (from 1 large bunch)
- ⅔ cup grated Parmigiano-Reggiano, plus more for serving
- 1 tablespoon unsalted butter
- Finely grated zest of 1/2 lemon
- Ground black pepper to taste
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.