15-Minute Lemon Ricotta Chickpea (Print)

Soft risoni tossed with chickpeas, lemon, and ricotta—fresh herbs bring brightness to this quick Mediterranean dish.

# Ingredients:

→ Pasta

01 - 300 grams (10.5 oz) risoni or orzo pasta
02 - 1 liter (4 cups) water
03 - 1 teaspoon salt

→ Main Ingredients

04 - 1 tablespoon olive oil, plus extra for serving
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 400 grams (14 oz) canned chickpeas, drained and rinsed
08 - Zest and juice of 1 large lemon
09 - 200 grams (7 oz) ricotta cheese
10 - 50 grams (1/2 cup) grated Parmesan cheese

→ Fresh & Finishing

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh basil, chopped (optional)
13 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add the risoni and cook according to package directions until al dente, typically 8-10 minutes. Reserve approximately 1/2 cup of the pasta cooking water before draining the risoni.
02 - While the risoni is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Add the drained and rinsed chickpeas to the skillet. Cook for 2 minutes, stirring occasionally, allowing them to warm through.
04 - Stir the lemon zest and juice into the skillet with the chickpeas. Reduce the heat to low.
05 - Add the drained cooked risoni to the skillet. Add the ricotta cheese and grated Parmesan cheese. Mix everything together thoroughly. Add some of the reserved pasta water, a tablespoon at a time, to create a smooth, creamy sauce.
06 - Season the dish with salt and freshly ground black pepper to your preference. Stir in the chopped fresh parsley and basil. Gently combine all ingredients.
07 - Serve the 15-Minute Lemon Ricotta Chickpea Risoni immediately. Garnish with additional fresh herbs and a drizzle of olive oil, if desired.

# Pro Tips:

01 -
  • Ready in just 15 minutes for busy weeknights
  • Uses simple pantry staples you likely have on hand
  • Perfectly balanced between creamy and bright flavors
  • Vegetarian friendly and easily adaptable
02 -
  • Perfectly balanced meal with protein carbohydrates and healthy fats
  • Can be made ahead and reheated with a splash of water
  • Excellent source of plant based protein from the chickpeas
  • Versatile base recipe that can be customized with seasonal vegetables
03 -
  • Toast the risoni in a dry pan for 2 minutes before boiling to add a nutty flavor dimension that elevates the entire dish.
  • When adding the ricotta make sure your pan is off direct heat to prevent the cheese from separating.
  • Save a few chickpeas to crisp separately in olive oil for a crunchy garnish that adds textural contrast to the creamy pasta.

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