2 15-ounce cans chickpeas, divided (do not drain)
2 tbsp vegetable oil, preferably olive
4 large cloves garlic, minced (4 tsp.)
1 1/2 cups thinly sliced onions (1 1/2 large)
1 16-ounce can tomatoes, drained and cut up, with liquid reserved
1 tsp. rosemary, crushed
1/4 cup minced fresh parsley
Freshly ground black pepper to taste
1 lb. spaghetti, cooked and drained
1/4 cup grated Parmigiano Reggiano or Pecorino Romano cheese
Because canned chickpeas contain salt, additional salt may not be necessary. Taste before seasoning.
Source: Adapted from "Jane Brody's Good Food Book"
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