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Nutrition Facts
Serving Size 1 (395g) Recipe makes 4 servings
Calories 821
Calories from Fat 271		(33%)
Amount Per Serving		%DV
	Total Fat 30.2g	46%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 20.2g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 330mg		13%
Potassium 674mg		19%
Total Carbohydrate 116.5g		38%
	Dietary Fiber 10.2g	40%
	Sugars 5.7g
Protein 21.5g		43%
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Pasta With Chickpea Sauce

Recipe #170195 | 45 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Chef Kate
May 29, 2006

This sauce is so rich and satisfying that you forget that it is vegetarian and quite healthy. I use homemade pappardelle, but any wide noodle or even lasagna noodles or any pasta of your choice will work just fine. With a salad and bread and wine and cheese, it's a lovely meal. Feel free to add more garlic and more chili pepper if you like.

SERVES 4 (change servings and units)

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup extra virgin olive oil
1 dried chili
2 garlic cloves, chopped
1 onion, minced
1 tablespoon Italian parsley, minced
12 basil leaves, torn
1 bay leaf
3 tomatoes, peeled, seeded and chopped (or 1 and 1/2 cups of canned diced tomatoes)
salt & freshly ground black pepper
1 lb pasta, cooked al dente (1/4 cup of pasta cooking water reserved)

Directions

1
Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
2
Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
3
Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
4
Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
5
Add water if liquid reduces too much.
6
Discard the bay leaf.
7
When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
8
Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
9
Serve and pass parmigiana and the grater.

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Featured Reviews for This Recipe

From: MilliMoMo

On Nov 22, 2009

This tasted so bland as I was preparing it and had the first few bites. But, inexplicably, it got better and better. My SO and I are both sold and will definitely make it again. I served it as a sauce over angel hair, because that was all I had handy. We substituted 1/2 tsp cayenne for the dried chili and 3/4 tsp dried basil for the fresh basil and stupidly forgot the parmesan (maybe why it seemed bland at first?). I used the 1/2 cup of olive oil, and it didn't seem overly oily, but I still can't believe it needs that much. Next time I'll probably try it with 2 Tablespoons oil and the rest in water and see how that works out.

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From: okinok

On May 19, 2009

Very yummy. Like the previous reviewer, I added the pureed chickpeas with the tomatoes and whole chickpeas. I made almost to the recipe except I only had dry basil. Also, I used this with about 1/2 lb of pasta because it seemed like it would be too dilute otherwise. Would make a good soup too.

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From: bluemoon downunder

On Jan 24, 2009

Very tasty and distinctly different from other pasta sauces I've eaten. I omitted the dried chilli (zero tolerance of anything hot and spicy), increased the garlic (love garlic) and added some lemon zest and two teaspoons of lemon juice. Loved the blend of flavours. Particularly loved the basil. Thank you for sharing this recipe. Made for Gimme 5.

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From: 854567

On Jun 10, 2008

This is a fabulous recipe. . . I added more garlic and two dried chili peppers. . . my version, therefore, was a bit spicy, but delicious. It was a very big hit for my Texas family.

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