Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
Ingredients
1
(19-ounces) can chickpeas, rinsed and drained, divided
1
/3 cup extra-virgin olive oil
6
black peppercorns
3
whole allspice
1
1/2 teaspoons cumin seeds
1
teaspoon coriander seeds
1
/4 teaspoon cinnamon
3
/4 teaspoon dried oregano
1
/4 teaspoon sugar
1
1/2 teaspoons fresh lemon juice
1
small red onion, finely chopped
1
/2 cup chopped cilantro
1
/2 cup chopped flat-leaf parsley
Accompaniment: 1 pound penne, cooked and drained, reserving 1 cup cooking water; lemon wedges
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Preparation
Step 1
Purée half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.
Step 2
Transfer purée to a large bowl and stir in remaining chickpeas, onion, and herbs.
Step 3
Toss hot penne with sauce. Thin with some of cooking water.