Monday, August 17, 2009

Pasta with Chickpeas

I found this recipe in the Moosewood Restaurant Low-Fat Favorites cookbook. We have made it a couple of times now. It is very tasty. There is no milk or cream (not counting the feta cheese topping), but it has a very creamy texture. It contains a good amount of protein.

Pasta with Chickpeas

1 1/2 cups onion, finely chopped
2 cloves garlic, minced
1 tablespoon rosemary, finely chopped
2 teaspoons olive oil
28 ounce can of tomatoes
2 cans chickpeas (aka garbanzo beans)
salt and pepper
16 ounces pasta (anything chunky, I used mini penne)
feta cheese or diced tomatoes

Start some water boiling for the pasta.

While you are waiting for the water to boil, combine the onion, garlic, rosemary, and olive oil and saute on low heat for 10 minuets. Add the tomatoes and half of the chickpeas. Cook for another 10 minutes. While the chickpeas and tomatoes are cooking, get the pasta started. Just follow the directions on the box.

When the 10 minutes are up remove the chickpeas and tomatoes from the heat, pour into a blender, and puree the mixture until smooth. Be careful not to have a molten mass of sauce erupt from the blender! It can happen, I speak from experience! Return the sauce to the skillet and add the remaining chickpeas, salt, and pepper.

When the pasta is al dente drain it and add it to the sauce. Mix everything together, and serve with feta cheese or diced tomatoes.

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