Spaghetti With Chickpea Red Sauce
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cloves
Garlic (chopped or sliced)1 small
Onion (finely chopped)1
Salt2 tbsps
Tomato Paste1 cup
Dry White1 cup
Chicken Stock1 cup
PassataDirections:
1
Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat
2
Add the rosemary, garlic, chiles, onions and some salt and pepper
3
Stir and cook for 5 to 7 minutes
4
Add the tomato paste, stir 1 minute, and then add the wine
5
To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree
6
Add the chickpea mixture to the sauce
7
Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas
8
Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes
9
Turn off and cool, then store for a make-ahead meal
10
Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary
11
To serve, bring a pot of water to a boil for the pasta
12
Salt the water, and cook the pasta to al dente
13
Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary
14
Strain the pasta and add to the sauce
15
Toss to combine for 1 full minute
16
Serve the pasta in shallow bowls topped with cheese and parsley