Chickpea Francese

Lemony buttery linguine cooked with Muscadet (French white wine) makes me feel like I capital-C Cooked Dinner when really it took me less than half an hour with simple, easily accessible ingredients. Make this for yourself, for someone you love, & let a dog lick the plate.

Chickpea Francese

Inspired by Julia Moskin's Chicken Francese

Yield :: 4 servings

Ingredients

• 4 tablespoons nondairy butter
• 1 lemon, thinly sliced with seeds removed
• ½ cup dry white wine
• fresh squeezed juice of 1 lemon, plus more to taste
• 2 cups vegetable broth
• 15oz can of garbanzo beans, drained and rinsed
• 8oz linguine, cooked al dente according to package instructions
• ¼ cup freshly minced parsley

Procedure

1. Melt 2 tablespoons of the nondairy butter and scatter lemon slices over the bottom of the pan. Cook, flipping occasionally, until the lemon slices are browning around the edges, about 5 minutes. Scoop out the lemon slices and set them aside.
2. Add the last 2 tablespoons of butter, wine, and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the broth, bring to a boil and cook until thickened into a sauce, about 5 minutes. Taste and adjust to your liking with lemon juice, salt and pepper; it should be quite lemony and not too salty.
3. Reduce the heat, add chickpeas to the pan and simmer very gently until the sauce is velvety and the chickpeas are heated through, about 4 minutes. Add cooked linguine and parsley and toss to coat.
4. Place the browned lemon slices on top. Spooning some extra sauce over each serving. Serve with the rest of your chilled white wine.