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