Meatless Pasta with Garbanzo Beans

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Meatless Pasta with Garbanzo Beans

 

 

1/2 cup finely chopped onion

1 clove garlic, minced I used 2 cloves

1/4 teaspoon ground cumin

1/8 teaspoon crushed red pepper flakes

1 teaspoon olive oil or canola oil

2 cups chopped tomatoes (about 2 large tomatoes)

3/4 cup garbanzo beans (chickpeas), rinsed and drained

1/4 teaspoon salt

1/8 teaspoon black pepper

4 ounces dried, linguine, spaghetti, penne, ziti, fettuccine, or rigatoni

1/3 cup chopped tomato (1 small)I used Roma

1 tablespoon crumbled feta cheese or grated Parmesan

Freshly ground black pepper

Fresh rosemary sprigs (optional)

 

For sauce: In a medium saucepan, cook onion, garlic, cumin, and crushed red

pepper in hot oil about 5 minutes or until onion is tender. Stir in the 2 cups

chopped tomatoes, half of the garbanzo beans, the salt, and black pepper. Cover

and cook over medium heat until mixture is boiling; reduce heat. Simmer,

covered, for 5 minutes, stirring occasionally. Remove from heat.

Carefully transfer the tomato mixture to a blender or food processor. Cover and

blend or process until smooth. Return all to saucepan. Stir in the remaining

garbanzo beans. Cook and stir over low heat until sauce is heated through.

Meanwhile, cook pasta according to package directions. Drain pasta. To serve,

toss cooked pasta with sauce. Divide mixture between two serving plates. Top

with the 1/3 cup chopped tomato and the feta cheese. Sprinkle with freshly

ground black pepper. If desired, garnish with rosemary sprigs.