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

1. Process 1 can of chickpeas in a food processor to make a rough paste.
2. 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.
3. 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.
4. To serve, stir to combine everything well, then ladle into warm bowls.

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