Lemony pasta with chickpeas and parsley from Dinner: Changing the Game (page 196) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Citrus salad with olives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on July 25, 2017

    The flavours were light and fresh - I particularly liked how well the lemon and rosemary came through - but between the pasta and the chickpeas, it was still a substantial dish. Like the other reviewers, I didn't use the full amount of parsley, about 2 cups.

  • bwhip on May 04, 2017

    This sounded kind of interesting, easy and different, so tonight I gave it a go. It was excellent! I made it with rigatoni, which I happened to have on hand. I probably used a little less than two cups of parsley, which was plenty. I'll definitely make it again for a quick and easy, yet tasty meal.

  • clcorbi on April 15, 2017

    I love any version of chickpeas with pasta, and this one didn't disappoint. I didn't really think that mashing up the chickpeas improved the dish, so next time I'd just leave them whole. Also, I think 3 whole cups of parsley would have been a crazy amount to this dish. I substituted about a cup of chopped basil, because I had it and needed to use it up, and I thought the flavor of the basil worked so well here that I'd do it again next time. 1c was definitely sufficient, though.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.