Chickpea Pasta Sauce

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Chickpea Pasta Sauce

Serves 6

 

3 cups of cooked chickpeas

1 cup of chickpea cooking water (maybe a bit more)

2 tbs vegetable oil, preferably olive

4 large cloves garlic, minced (4 tsp.)

1 thinly sliced onion

2 lbs/1 kg ripe tomatoes, diced with all the liquid (or use canned)

1 tsp. rosemary, crushed or leaves from 4-5 twigs of fresh rosemary,

chopped fine. (The rosemary is the key to the special flavor of this

sauce.)

1/4 cup minced fresh parsley

Freshly ground black pepper and salt to taste

 

Mash half of the chickpeas or puree them in a blender with the

cooking water.

 

In a 2 qt/lt. pot, heat the oil and saute the garlic and onions until

the garlic begins to brown.

 

Add the tomatoes (and liquid), rosemary, mashed or pureed chickpea

and their cooking, and the remaining chickpeas. Simmer, stirring

often, for 20 minutes or until it reaches the desired thickness.

 

Stir in the parsley, salt and pepper, to taste.

 

Serve hot with your favorite pasta.

 

Adapted from Jane Brody's Good Food Book