CHICKPEA SAUCE AND SPAGHETTI

Chickpea Sauce and Spaghetti image

Provided by Pamela Z

Categories Spaghetti

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

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2 (15 ounce) cans chickpeas, divided (do not drain)
2 tablespoons vegetable oil, preferably olive
4 large garlic cloves, minced (4 teaspoons)
1 1/2 cups thinly sliced onions (1 1/2 large)
1 (16 ounce) can tomatoes, drained and cut up, with liquid reserved
1 teaspoon rosemary, crushed
1/4 cup minced fresh parsley
fresh ground black pepper
1 lb spaghetti, cooked and drained
1/4 cup grated parmesan cheese

Steps:

1. In a blender or food processor, puree 1 can of chickpeas with its liquid.
2. In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown.
3. Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper.
4. Toss the hot cooked spaghetti with the sauce, and sprinkle with Parmesan before serving.

Nutrition Facts : Calories 815.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 5.5, Sodium 747.3, Carbohydrate 145.5, Fiber 15.4, Sugar 7.7, Protein 29.7