Chickpea Sauce and Spaghetti

Serves 6

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

In a blender, food processor or sieve, puree 1 can of the chickpeas with its liquid.
In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown.
Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan.
Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper.
Toss the hot cooked spaghetti with the sauce, or pour sauce over individual pasta filled bowls, and sprinkle it with Parmigiana Reggiano or Pecorino Romano before serving.

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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