Lunch: Spaghetti with Chickpea Red Sauce

Ingredients

3 tablespoons EVOO
2 to 3 tablespoons fresh rosemary leaves, finely chopped
3 to 4 cloves garlic, chopped or sliced
1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes
1 small onion, finely chopped
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry white or red wine
One 15- to 18-ounce can chickpeas/ ceci beans, lightly drained
1 cup chicken stock
One 28- to 32-ounce can San Marzano tomatoes
1 pound whole-grain, farro or whole wheat spaghetti
Freshly grated pecorino, for topping
Handful fresh flat-leaf parsley leaves, chopped

Instructions

Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal. Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary. To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.

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