Pasta With Chickpeas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
  • Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
  • Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
  • Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
  • Meanwhile, cook the pasta.
  • The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
  • Pass the feta and chopped tomatoes (if desired) at the table.
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