Savory Pasta with Chickpeas

Bow tie or penne pasta can be substituted for the orecchiette pasta. Roasting half of the chickpeas, also known as garbanzo beans, gives the dish extra crunch and flavor.

Makes 6 servings

2 cans (14 ounces each) chickpeas

1⁄2 teaspoon sweet smoked paprika

1⁄2 teaspoon ground cumin

4 tablespoons extra-virgin olive oil (divided)

1 pound orecchiette pasta

1 tablespoon plus 1⁄2 teaspoons salt (divided)

3 garlic cloves, minced

2 medium shallots, peeled and finely chopped

2 tablespoons chopped fresh rosemary leaves

1⁄8 teaspoon dried red chile flakes

1 1⁄2 cups vegetable stock

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

3 tablespoons chilled unsalted butter, cut into cubes

2⁄3 cup plus 2 tablespoons grated Parmesan cheese (divided)

1⁄4 cup chopped fresh Italian parsley leaves

Preheat oven to 400 degrees.

Drain and rinse both cans of chickpeas. Use paper toweling to pat beans dry. In a mixing bowl, toss half the beans with paprika, cumin and 2 tablespoons olive oil. Scatter seasoned chickpeas evenly on a parchment-lined baking sheet pan. Roast in preheated oven 20 minutes. In a mixing bowl, coarsely mash remaining chickpeas with fork or potato masher.

Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook pasta according to package directions. Reserve 1⁄2 cup pasta water. Drain pasta in strainer over sink.

In a large sauté pan, heat remaining 2 tablespoons olive oil. Add garlic and shallots. Sauté, stirring frequently, 2 minutes. Add reserved smashed chickpeas, rosemary, chile flakes, vegetable stock, lemon juice and lemon zest. Bring to a simmer. Whisk in cubed cold butter followed by 2⁄3 cup Parmesan.

Add cooked pasta, roasted garbanzo beans, 1⁄4 cup pasta water, remaining 1⁄2 teaspoon salt and the parsley. Toss gently to combine. If needed, add remaining pasta water. Place in serving bowl. Garnish with remaining 2 tablespoons Parmesan.