Active Time

　　15 min

　　Total Time

　　30 min

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

Step 1

Step 2

Step 3