Lemon Caper Pasta with Crispy Chickpeas

Servings

Meatless Mondays just got a whole lot tastier with this yummy lemon pasta featuring the saltiness of capers and the crispiness of chickpeas. Really, this pasta dish makes a nourishing meal any night of the week or an extra special lunch when entertaining vegan friends. The macadamia nut oil is the key ingredient that gives it a decadent palate!

Ingredients

1 teaspoon salt, divided

2 Quinoa Spaghetti Pasta, Organic

4 tablespoons Macadamia Nut Cooking Oil in Glass Bottle

1 can (15 ounces) chickpeas, rinsed, drained, & thoroughly dried

2 shallots, sliced

2 garlic cloves, minced

⅔ cups capers

½ teaspoon black pepper

1 teaspoon lemon zest

⅓ cup lemon juice

3 teaspoons arrowroot powder

1 ½ cups vegetable broth

⅓ cup fresh flat-leaf parsley, chopped

Directions

For the pasta, fill a large pot with water, season with ½ teaspoon salt, and bring to a boil. Cook pasta according to package instructions.
In a large pan over medium heat, warm 2 tablespoons of oil. Add chickpeas, and fry 9 minutes or until crispy. Season with ½ teaspoon salt, and transfer to a bowl.
For the sauce, into the same pan over medium heat, 2 tablespoons of oil. Add shallots and garlic, and sauté 1 minute. Add capers, pepper, and lemon zest, and sauté another 2 minutes.
In a small bowl, whisk together lemon juice, arrowroot powder, and vegetable broth. Add to pan, bring to a boil, and then reduce heat to simmer until slightly thickened.
Once spaghetti is done, drain and add to pan with the sauce. Add parsley and toss. Serve with chickpeas on top.