Spaghetti with Chickpea Red Sauce

Name: Spaghetti with Chickpea Red Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams San Marzano tomatoes; 237 milliliters chicken stock; 1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes; 3 Tbsps EVOO; 1 Handful fresh flat-leaf parsley leaves, chopped; 2 Tbsps fresh rosemary leaves, finely chopped; 3 cloves garlic, chopped or sliced; 454 grams whole-grain, farro or whole wheat spaghetti; 425 grams chickpeas/ceci beans, lightly drained; 1 small onion, finely chopped; 6 servings Freshly grated pecorino, for topping; 118 milliliters dry white or red wine; 6 servings Salt and pepper; 2 Tbsps tomato paste; 237 milliliters passata or tomato puree

Spaghetti with Chickpea Red Sauce might be just the main course you are searching for. This recipe makes 6 servings with 646 calories, 31g of protein, and 17g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up pecorino, chickpeas/ceci beans, rosemary leaves, and a few other things to make it today. To use up the grain blend you could follow this main course with the Honeyed Yogurt and Mixed Berries with Whole-Grain Waffles as a dessert.

Instructions

Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes.

Ingredients you will need

Salt And Pepper

Rosemary

Chili Pepper

Garlic

Onion

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.

Ingredients you will need

Tomato Paste

Chickpeas

Stock

Wine

Equipment you will use

Food Processor

Add the chickpea mixture to the sauce.

Ingredients you will need

Chickpeas

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.

Ingredients you will need

Chickpeas

Tomato

Sauce

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

Ingredients you will need

Water

Sauce

Stock

To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Pasta

Sauce

Water

Serve the pasta in shallow bowls topped with cheese and parsley.

Ingredients you will need

Parsley