Sunday, January 22, 2012

Pasta with Chickpeas and Garlic Sauce

One of Karl's Favorites! Score!!!

Pasta with Chickpeas and Garlic Sauce
serves 4
recipe found on My

2 teaspoons olive oil
2 garlic cloves, 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 garlic cloves, minced
1 tablespoon minced fresh parsley (I used basil instead of parsley)
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese (beware - this is like $9.00)
I also added Italian sausage for extra protein

1. 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.

2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

3. 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. Serve immediately.

Karl's reaction: "This is for sure another top three. Yum, babe. I need more."

My take: I liked using chickpeas because it looked like I was using a bad cream sauce and tasted like it too, but I knew it was healthier! I will be making this again. Very easy. And I liked the basil because it added a lot more flavor.


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