Whole Grain Spaghetti with Chickpeas, Fresh Herbs, Garlic and Oil

This is a protein packed dinner that is made with whole grain spaghetti, chickpeas, and fresh herbs flavored with garlic and oil. This is an ideal dinner for me because it includes healthy carbs, protein from the earth, and it’s super easy to prepare. I served it with my Vegan Raw Greens Salad with Avocado. In total this dish was done in 20 minutes! Let me know if you make! :)

Ingredients:  

½ pound of whole grain Barilla spaghetti (for me this always cooks really well and has a great texture)

1 can of chickpeas

1 bunch of fresh rosemary

1 bunch of fresh parsley

4 gloves of garlic

¼ cup of olive oil

Lemon

2 tablespoons of butter

Salt and Pepper

Shredded pecorino romano

 Prep:

1.          In a large pan, heat up 1/4 cup Olive Oil on medium heat for 1 minute.

2.          Throw in 1 can of chickpeas, and lots of rosemary. Cook until the chickpeas get golden brown (see photo below, I’d say about 7 minutes, the smell is **really** something).

3.          Throw in minced garlic, salt, and pepper. Cook until garlic becomes golden.

4.          Turn off the heat and set aside, covering with a pot.

5.          In a large pot, boil water and a large pinch of salt. Once boiled, add spaghetti (would also be fine with angel hair or linguine I’m sure). Al dente or nothing so I cooked it for 6 minutes max. I didn’t strain it, rather I used tongs to take the spaghetti out and added it to the chickpea mixture so that the salty pasta water went into the chick pea mixture.

6.          Once all of the pasta is in the pan with the chickpea mixture, put the heat back on. Stir in pecorino Romano, 2 tablespoons of butter, lots of lemon juice, salt and pepper, and a whole thing of freshly chopped parsley.