Guest guest Report post Posted December 2, 2003 Chickpea Pasta Sauce Serves 6 3 cups of cooked chickpeas 1 cup of chickpea cooking water (maybe a bit more) 2 tbs vegetable oil, preferably olive 4 large cloves garlic, minced (4 tsp.) 1 thinly sliced onion 2 lbs/1 kg ripe tomatoes, diced with all the liquid (or use canned) 1 tsp. rosemary, crushed or leaves from 4-5 twigs of fresh rosemary, chopped fine. (The rosemary is the key to the special flavor of this sauce.) 1/4 cup minced fresh parsley Freshly ground black pepper and salt to taste Mash half of the chickpeas or puree them in a blender with the cooking water. In a 2 qt/lt. pot, heat the oil and saute the garlic and onions until the garlic begins to brown. Add the tomatoes (and liquid), rosemary, mashed or pureed chickpea and their cooking, and the remaining chickpeas. Simmer, stirring often, for 20 minutes or until it reaches the desired thickness. Stir in the parsley, salt and pepper, to taste. Serve hot with your favorite pasta. Adapted from Jane Brody's Good Food Book Quote Share this post Link to post Share on other sites
