Chickpea Piccata Spaghetti

A quick dinner that ended up working well – Ford ate half the pot, so if the teen keeps eating I know it was a success…..

Chickpea Piccata Spaghetti


  • ¼ cup extra virgin olive oil
  • 4 tsp garlic, minced
  • 2 Tbsp all-purpose flour
  • 4 cups lower sodium vegetable broth
  • ¼ cup capers, drained
  • 2 Tbsp dried parsley
  • ¼ tsp ground black pepper
  • 15 to 16 ounce can lower sodium chickpeas (garbanzo beans), rinsed and drained
  • 1 large lemon, zested and juiced
  • 16 ounces spaghetti
  • Parmesan cheese


Bring a large pot of water to boil, add the spaghetti and cook for time on package, drain.

Meanwhile heat a large skillet over medium heat, add the oil and garlic, cook for a minute. Whisk in the flour and cook for a couple of minutes. Whisk in the broth, bring up to a simmer, then let simmer on medium for 10 minutes, whisking often. Add the parsley, pepper and beans, let heat through, then add the lemon zest and juice. Turn to medium-low, add in the pasta and toss to coat, along with a good handful of cheese.

The sauce thickens upon standing.

Serves 4.



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