PASTA WITH CHICKPEAS

[Guest guest]

1 1/2 cups medium pasta shells

2 tsp. olive oil

2 onions, coarsely chopped

1 cup drained rinsed canned chickpeas 1 cup crushed tomatoes (no

salt added)

2 Tbsp. chopped flat-leaf parsley

3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes

1/4 tsp. salt

 

Cook the pasta shells according to package directions. Drain,

reserving 1/2 cup of the pasta cooking liquid, and keep warm. In a

large nonstick skillet, heat the oil. Add the onions; cook, stirring

as needed, until softened, about 5 minutes. Stir in the chickpeas,

tomatoes, parsley, garlic, pepper flakes and salt. Reduce the heat

and simmer, stirring as needed, until the tomatoes are softened,

about 10 minutes. Stir in the pasta and cooking liquid; cook,

stirring, 2 minutes.

Makes 4 servings