A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples. -myrecipes.com. (LuAnn notes, recipe received very favorable reviews, with some saying they've made the recipe numerous times).
Yield: 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
2 teaspoons olive oil
2 cloves garlic, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 cloves garlic, minced
1 Tablespoon minced fresh parsley
1 Tablespoon shredded Parmigiano-Reggiano cheese
Heat oil in a medium saucepan over medium heat.
Add crushed garlic; sauté 1 minute.
Add salt, pepper, chickpeas, and broth; bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food processor, and process until smooth.
Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well.
Sprinkle with cheese.