Pasta with Garbanzo Beans

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Pasta with Garbanzo Beans

 

2 (1 1/2-cup) servings

Start to Finish: 25 minutes

 

Ingredients

1/2 cup finely chopped onion

1 clove garlic, minced

1/4 teaspoon ground cumin

1/8 teaspoon crushed red pepper

1 teaspoon olive 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 ground black pepper

4 ounces dried whole wheat linguine, fettuccine, or rigatoni

1/3 cup chopped tomato (1 small)

1 tablespoon crumbled feta cheese

Freshly ground black pepper

Fresh rosemary sprigs (optional)

Directions

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.