Rating: 3.5 stars
63 Ratings
  • 5 star values: 19
  • 4 star values: 14
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 10

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.

Lia Huber
Recipe by Cooking Light January 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

333 calories; calories from fat 24%; fat 9g; saturated fat 1.6g; mono fat 3.2g; poly fat 2.7g; protein 13.6g; carbohydrates 57.3g; fiber 6.6g; cholesterol 3mg; iron 3.3mg; sodium 808mg; calcium 92mg.
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