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5-ingredient lemony chickpea and tahini tagliatelle

Based on 37 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
lemon
300 g canned chickpeas
3 tbsp tahini
250 g tagliatelle
15 g parsley
200 ml pasta water
olive oil
salt
pepper
Metric
Imperial

Utensils

  • fine grater
  • sieve
  • cutting board
  • knife
  • frying pan
  • 2 bowls
  • pot
  • colander

Nutrition per serving

Cal
741
Protein
28 g
Fat
17 g
Carb
122 g
  • Step 1/4

    Zest and juice the lemon. Drain the chickpeas. Roughly chop the parsley.
    • lemon
    • 300 g canned chickpeas
    • 15 g parsley
    • fine grater
    • sieve
    • cutting board
    • knife

    Zest and juice the lemon. Drain the chickpeas. Roughly chop the parsley.

  • Step 2/4

    Set a frying pan over medium heat and add some oil. Add drained chickpeas and fry until slightly browned, approx. 5 - 7 min. Season with salt and pepper. Divide the chickpeas equally into two bowls. Mash one bowl of chickpeas well with a fork. Add some olive oil, tahini, and lemon juice to the mashed chickpeas, and mix well to combine.
    • 3 tbsp tahini
    • olive oil
    • salt
    • pepper
    • frying pan
    • 2 bowls

    Set a frying pan over medium heat and add some oil. Add drained chickpeas and fry until slightly browned, approx. 5 - 7 min. Season with salt and pepper. Divide the chickpeas equally into two bowls. Mash one bowl of chickpeas well with a fork. Add some olive oil, tahini, and lemon juice to the mashed chickpeas, and mix well to combine.

  • Step 3/4

    Bring a large pot of water to boil, season generously with salt, and cook tagliatelle according to the package instructions. Drain, reserving some pasta water.
    • 250 g tagliatelle
    • salt
    • pot
    • colander

    Bring a large pot of water to boil, season generously with salt, and cook tagliatelle according to the package instructions. Drain, reserving some pasta water.

  • Step 4/4

    Add half the reserved pasta water to the mashed chickpea and tahini mixture to form a sauce. Add sauce and cooked pasta to the pan you crisped the chickpeas in, and toss to combine. Drizzle in olive oil or add more pasta water as needed until creamy. Add about half of the parsley and toss, then serve tagliatelle with remaining crispy chickpeas, lemon zest, and remaining parsley on top. Enjoy!
    • 200 ml pasta water

    Add half the reserved pasta water to the mashed chickpea and tahini mixture to form a sauce. Add sauce and cooked pasta to the pan you crisped the chickpeas in, and toss to combine. Drizzle in olive oil or add more pasta water as needed until creamy. Add about half of the parsley and toss, then serve tagliatelle with remaining crispy chickpeas, lemon zest, and remaining parsley on top. Enjoy!