Fusilli with Lemon-Infused Chickpeas and Fresh Parsley

1. Cook the Pasta

Bring a large pot of water to a rolling boil, adding enough kosher salt so it tastes like the sea. Cook 8 ounces of fusilli until just al dente, following the package directions. Drain the pasta, reserving a cup of the cooking water, and set it aside.

2. Infuse Olive Oil with Garlic

In a large skillet over medium heat, warm 1/4 cup of extra-virgin olive oil. Add 2 smashed and peeled garlic cloves, allowing them to gently sizzle and infuse the oil with their aroma. Once the garlic starts to turn golden, remove and discard the garlic cloves.

3. Cook Onion

Add 1/2 diced onion to the skillet and cook until softened and translucent, stirring occasionally.

4. Add Chickpeas and Flavorings

Introduce 2 cups of cooked chickpeas to the skillet, stirring to coat them in the flavorful oil. Sprinkle in 1 tablespoon of finely chopped fresh rosemary leaves and a pinch of red pepper flakes. Stir everything together.

5. Add Liquid and Simmer

Pour in 1.5 cups of vegetable stock. Bring the mixture to a simmer, allowing the chickpeas to absorb the flavors. Season with salt as needed.

6. Add Fresh Parsley

Roughly chop 3 cups of fresh parsley leaves and add them to the skillet, stirring to combine. Let it wilt slightly in the heat.

7. Combine Pasta and Sauce

Return the cooked pasta to the skillet, tossing it with the chickpeas and sauce. If the mixture seems dry, add a splash of the reserved pasta cooking water until you achieve a silky consistency.

8. Serve

Serve the fusilli immediately, drizzling with a bit more olive oil for extra richness.