Pasta with Chickpea Garlic Sauce

Using pureed chickpeas to make a hearty pasta sauce is rustic Italian cooking at its finest. To mae this a vegetarian meal, replace chicken broth with vegetable broth. If less heat is desired, omit the red pepper flakes.

1 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves, crushed
1 can (19oz/540ml) chickpeas, drained and rinsed (about 2 cups)
1-1/2 cups chicken broth
1/4 tsp crushed red pepper flakes or cayenne (optional)
2-1/4 cups dry whole wheat pasta (160g)
3/4 cup halved cherry tomatoes (about 12)
2 cloves garlic, minced
2 tbsp minced fresh parsley
1 tbsp fresh lemon juice

In a medium saucepan, heat oil over medium heat. Add onion and crushed garlic; saute for 1 minute. Add chickpeas, broth and red pepper flakes (if using). Bring to a boil, cover, reduce heat and cook slowly for 15 minutes. Remove chickpeas mixture to a food processor and process until smooth.

Meanwhile, cook pasta in a large amount of boiling, unsalted water according to package directions, or until al dente; drain well. Combine the chickpea sauce with pasta, cherry tomatoes, minced garlic, parsley and lemon juice; toss well. Serve immediately.