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

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.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

Great rustic recipe

July 05, 2017
Definitely will be making this again, especially in winter. I found the broth too much liquid, so I will make more pasta next time. I can also see this as a versatile start to other flavor mixes by adding vegetables, or adding mushrooms.  

BBecker7686's Review

January 25, 2012
Flavor was good, but I thought the sauce was way too thin. Might try again, but cut the amount of broth in half.

SharonsCookin's Review

November 15, 2010
Haven't tried this yet...sounds great. Wonder if it could be made REALLY fast by starting with a good store-bought hummus, then adding broth, etc.? I really hate cleaning the food processor, so I'm always looking for ways around that. I'll try my idea and let you know how it turns out!

Daniellegandee's Review

February 13, 2013
This was a disappointment. The texture was not enjoyable. If you want these flavors, you are better off making pasta and bean soup.

sedutta's Review

April 28, 2011
This is one of our regulars and is my meat-eating husband's favorite dish, even though it's vegetarian. We usually double the chickpea sauce and tomatoes and cook all the garlic instead of adding the raw garlic at the end. We've found that lessens the power of the garlic, without sacrificing the garlic flavor. Easy to make and even easier to eat!

gotbidnezz's Review

July 13, 2012
There was nothing redeeming about this, and I don't even know how to alter it to make it taste better. It was VERY thin. You would have to cut the broth by more than half to make it a workable consistency for a sauce. I used beef broth, because I had it on hand, and it turned the "sauce" a very unappealing brown color. I would be surprised if the color of sauce with chicken broth was any better. The lemon was odd. Really, I would advise against this. I substituted it for an alfredo because I thought I could cut some saturated fat and increase the protein. Ugh. I should have just sucked it up and had an unhealthy dinner.

Mikala's Review

March 05, 2010
Great recipe. I would definitely add more tomatoes and either less sauce or more pasta. Fast and easy ... perfect.

joandannie's Review

February 13, 2013
I just put this in to balance those that gave this 5 stars without trying it. What sense does that make? Please do not review a recipe unless you have actually cooked it. Also, although this does not apply here, now that I'm venting, why change almost everything in a recipe and then rate it ?. Reviews should be based on following the recipe pretty closely, if not exactly. Thanks for listening.

Rebkah99's Review

July 21, 2012
I loved this. I used a lot of fresh basil instead of parsley, as that's what was growing in my garden. I also only had one smallish tomato, would have liked to have more. The sauce was much too thin, so I dissolved some corn starch in cold water and stirred it in....that made all the difference. I will definitely make this again. It's different than anything else I've tried, but it is sure yummy!

Steeno's Review

November 23, 2008
I did find it somewhat mealy, but the flavors are wonderful! I think I would process it longer next time. Husband liked it even without the tomatoes.