Crispy Chickpea and Caper Spaghetti
Ingredients
- 3/4 pound spaghetti
- 1 15-ounce can chickpeas, rinsed and patted dry
- 1/2 cup panko bread crumbs
- 1/4 cup capers, drained
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic, chopped
- 1/2 teaspoon ground coriander
- kosher salt and black pepper
- 1/4 cup finely chopped fresh cilantro leaves
- 2 tablespoons fresh lemon juice
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