Chickpea Tomato Pasta

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 3 cups cooked chickpeas (drained and rinsed if canned)
• 1 (28 ounce) can whole tomatoes, crushed by hand
• 2 cups chicken broth
• 6 -8 basil leaves, on one or two stems
• 12 ounces short pasta
• grated parmesan cheese
• 1 tablespoon chopped fresh basil

Recipe

• 1 heat the oil in a large skillet or medium saucepan over medium heat. just as it begins to shimmer, add the garlic and crushed red pepper flakes and cook until fragrant, less than a minute. add the chickpeas with a pinch of salt and cook for 5 minutes or so to soften them.
• 2 add the broth and tomatoes and bring the mixture to a boil. turn down the heat and simmer until the flavors merge and the chickpeas are soft, about 20 to 25 minutes. add the basil, and continue cooking for an additional 5 minutes. remove the basil stems and discard.
• 3 in the meantime, bring a pot of salty water to boil. cook the pasta until al dente, then drain, reserving some pasta cooking water.
• 4 add the cooked pasta to the sauce and toss well, adding a little pasta cooking water to achieve a creamy consistency. season to taste with salt and pepper, and serve with grated parmesan and chopped basil.