Flavorful Spaghetti Aglio e Olio with Roasted Chickpeas (Vegan)
Craving a pasta dish that's both simple and satisfying? This Spaghetti Aglio e Olio is a classic Italian recipe that brings together garlic, olive oil, and a hint of spice, topped with roasted chickpeas for added crunch. It's a perfect vegan option that packs a punch in flavor while staying light and wholesome.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 4 ounces spaghetti (or other long pasta)
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon red pepper flakes (or to taste)
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 400°F (200°C). Spread the drained chickpeas on a baking sheet, drizzle with olive oil, and season with salt. Roast for 25-30 minutes until golden and crispy.
- While the chickpeas are roasting, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- In a large skillet, heat the remaining olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Add the drained spaghetti to the skillet, tossing to coat in the garlic oil. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- Add the roasted chickpeas to the skillet, gently mixing them in. Season with salt to taste.
- Serve the spaghetti in bowls, garnished with chopped parsley and lemon wedges on the side for squeezing over the top.
Cook’s tips
- Use a large skillet to ensure the pasta doesn't stick together.
- Don't burn the garlic; keep the heat medium and stir constantly.
- Reserve more pasta water than you think you need; it helps create a silky sauce.
- For extra crispiness, pat the chickpeas dry before roasting.
- Add the lemon juice just before serving for a fresh burst of flavor.
Substitutions
- Use gluten-free spaghetti instead of regular for a gluten-free version.
- Swap chickpeas for white beans or lentils if desired.
- Use fresh chili flakes or a chopped fresh chili instead of dried red pepper flakes.
- Replace parsley with basil or arugula for a different herb note.
- Add a splash of white wine or vegetable broth to the garlic oil for extra depth.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to loosen the sauce, or microwave with a damp paper towel.
FAQ
Can I use a different pasta shape?
Absolutely! Any long pasta like linguine or fettuccine works well, or even short shapes like penne.
How do I prevent the garlic from burning?
Cook it over medium heat and keep an eye on it. The garlic should turn golden, not brown, and become fragrant.
Can I make this ahead of time?
It's best served fresh, but you can roast the chickpeas in advance and store them in an airtight container for up to 3 days.
Is this dish spicy?
The red pepper flakes add a mild heat. You can adjust the amount to your preference or omit them entirely.
