Spaghetti with Chickpeas
If you like chickpeas and garlic, then you will like this dish -- a twist on comfort food! Serve it with a spinach salad.
Ingredients
- 16 ounce(s) spaghetti , broken in pieces of nearly 2 inches, or shell-shaped pasta
- 1/8 teaspoon(s) salt, to taste
- 3 tablespoon(s) extra virgin olive oil
- 1/2 teaspoon(s) crushed red pepper flakes, to taste
- 3 garlic cloves, minced
- 1 (14 oz.) can garbanzo beans or chickpeas, drained
- 1/2 teaspoon(s) dried thyme
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) freshly ground black pepper, to taste
- 2 floz hot water, starchy water from the cooking pasta
- 1/2 cup(s) unsalted chicken stock or dry white wine
- 1 18/25 cup(s) (14 oz.) can crushed tomatoes
- 1 Flat leaf parsley, chopped
Instructions
- In a pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente.
- While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil, crushed red pepper flakes, and garlic.
- Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop.
- Add chopped garbanzos to the pan and season with thyme, salt, and pepper then saute for 4 to 5 minutes.
- Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes.
- Cook until tomatoes are heated through, then adjust seasoning to taste.
- Drain pasta (do not rinse), and pour onto serving dish.
- Top with the sauce and toss with tongs, or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.
- Top with parsley.
- Ready in 20 min 5 min prep.
Nutrition
Calories: 2569.8kcalCarbohydrates: 420.18gProtein: 85.42gFat: 59.33gSaturated Fat: 6.74gCholesterol: 1.25mgSodium: 2031.56mgFiber: 40.74gSugar: 44.83g
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