Categories: pasta- pasta sauce
Ingredients
- 2 (15 oz.) cans chickpeas, rinsed and drained, divided
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes
- 1 Tbsp. chopped flat-leaf parsley
- 1 tsp. chopped fresh rosemary
- 1/2 tsp. salt
- 4 cups water
- 10 oz. (about 1 1/2 cups) dried pasta, such as large shells
- 1/2 tsp. freshly ground black pepper
Directions
- Process 1 can of chickpeas in a food processor to make a rough paste.
- Heat oil in a large saucepan over medium heat. Add garlic and red pepper flakes and cook 1 minute. Add pureed and whole chickpeas, parsley, rosemary, salt and water. Bring mixture to a boil, then reduce heat and simmer 15 minutes.
- Add pasta to chickpeas. Cook until pasta is nearly al dente, about 10 minutes longer, then cover and let stand 10 minutes to let flavors meld. Season with pepper.
- To serve, stir to combine everything well, then ladle into warm bowls.