Prep 25 mins
Cook 30 mins
This recipe came from Jane Brody's Good Food Book. I have made it regularly for years, and it is always satisfying and delicious. You might want to double it and have sauce on hand the next day.
- 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
- 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.