Crispy Pasta with Chickpeas, Lemon and Parsley | Christopher Kimball | Recipe

In a large pot over medium, combine the oil and half of the pasta. Cook, stirring occasionally, until the pasta is crisp and deeply browned, 12 to 14 minutes. Using a slotted spoon, transfer to a medium bowl and set aside. 

To the oil remaining in the pot, add the chickpeas and bay. Cook, stirring occasionally, until the chickpeas darken slightly and the bay is toasted, 2 to 4 minutes. Stir in the remaining pasta, ¼ cup of chickpea liquid (supplement with water, if needed), 2 ¼ cups water, 1 teaspoon salt and ¾ teaspoon pepper. Bring to a simmer over medium-high and cook, stirring occasionally, until the pasta is heated through and slightly softened, about 2 minutes. 

Add the toasted pasta and cook, stirring often and adjusting the heat as needed to maintain a gentle simmer, until the untoasted pasta is al dente and the sauce lightly clings, about 4 minutes. Remove the pot from the heat, then remove and discard the bay. Stir in the lemon zest and juice and parsley. Taste and season with salt and pepper.

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