Pasta with Chickpeas and Garlic Sauce

Randy Mayor
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.

Yield:

4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)

Recipe from

Nutritional Information

Calories 333
Caloriesfromfat 24 %
Fat 9 g
Satfat 1.6 g
Monofat 3.2 g
Polyfat 2.7 g
Protein 13.6 g
Carbohydrate 57.3 g
Fiber 6.6 g
Cholesterol 3 mg
Iron 3.3 mg
Sodium 808 mg
Calcium 92 mg

Ingredients

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
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Preparation

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. Serve immediately.

Note:

Lia Huber,

January 2005