How To Make Spaghetti With Chickpeas In Lemon Tahini Sauce

Spaghetti with Chickpeas in Lemon Tahini Sauce

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS

For chickpeas:

1 15-oz. can chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon salt

For pasta:

1 lb spaghetti

2 tablespoons olive oil

1/4 cup tahini

juice of 2 lemons

kosher salt and freshly ground pepper, to taste

1/2 teaspoon smoked paprika, to serve

PREPARATION:

For chickpeas:

Preheat oven to 400°F.In a medium mixing bowl, toss chickpeas, olive oil, smoked paprika, and salt, until chickpeas are evenly coated. Spread the chickpeas evenly on a rimmed baking sheet. Roast in a 400°F oven until browned and crisp, about 15 minutes. Let cool completely and set aside (do not make the chickpeas more than a day in advance).

For pasta:

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

In a large skillet over low heat, heat olive oil, then add add tahini. Vigorously whisk the mixture until it is combined and smooth, and make sure the heat is low or the tahini will scorch and burn. Add the cooked pasta and 1/4 cup of the reserved pasta water, and toss to coat the pasta with the sauce. Season with salt and pepper, add half the chickpeas, and continue to toss the pasta for about 30 seconds, adding more pasta water as needed (the noodles will absorb a lot of the sauce). Remove skillet from heat, then add the juice of 2 lemons and stir to combine.

To serve, sprinkle with the remaining chickpeas and 1/2 teaspoon smoked paprika.