Details here: https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley First, we increased the chick peas from 2 cups to two cans (14.5 oz each) chick peas. We rinsed and drained the chick peas, then used 1.5 cups vegetable stock later in the recipe. Second, we used 1 large shallot instead of ½ onion. Third, we used the zest of a whole lemon. Fourth, we reduced the grated parmesan to 1/3 cup. Fifth, we used gemelli pasta and cooked it in only slightly salted (1/8 tsp salt) water. Finally, we reduced the overall salt to just ¼ tsp (including the pasta water) and added the juice from ½ lemon for brightness at the end. We have found that fresh lemon juice makes up for lack of salt. (Dec. 2017)
Cooking Adventures 