Pasta With Chickpea-Tomato Sauce

No cholesterol, high protein and fiber. I also add some Swiss chard in the last 10 minutes cooking.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 1⁄4 teaspoon red pepper flakes
• 3 (16 ounce) cans chickpeas, drained and rinsed
•  coarse salt
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2ounce) can chicken broth
• 1  sprig fresh basil, plus more for garnish
• 12  ounces whole wheat pasta shells
•  grated parmesan cheese (to garnish)

Directions

1. In medium sauce3pan, heat oil over medium. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth and bring to boil. Reduce to simmer and cook until reduced slightly, 30 minutes. Add basil and cook 5 minutes more. Remove basil.
2. While sauce is cooking, cook pasta according to directions. Drain and return to pot.
3. Add sauce to pasta and toss. Serve with Parmesan and garnish with torn basil.