Spaghetti with Chickpea Red Sauce

Total Time:
1 hr 30 min
40 min
10 min
40 min

4 to 6 servings

  • 3 tablespoons EVOO
  • 2 to 3 tablespoons fresh rosemary leaves, finely chopped
  • 3 to 4 cloves garlic, chopped or sliced
  • 1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes
  • 1 small onion, finely chopped
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1/2 cup dry white or red wine
  • One 15- to 18-ounce can chickpeas/ceci beans, lightly drained
  • 1 cup chicken stock
  • One 28- to 32-ounce can San Marzano tomatoes
  • 1 pound whole-grain, farro or whole wheat spaghetti
  • Freshly grated pecorino, for topping
  • Handful fresh flat-leaf parsley leaves, chopped
  • Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree. Add the chickpea mixture to the sauce. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.

  • Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.

  • To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute. Serve the pasta in shallow bowls topped with cheese and parsley.

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