Food Friday - Pasta w/ Chickpea-Tomato Sauce

This pasta is simple and awesome. I doubled the garlic from the original recipe because I have never in my life tasted something and thought it had too much garlic. If you have had that thought, scale back the garlic. I also threw in some steamed broccoli and marinated tofu because they were in the fridge. I didn't have any fresh basil so I added a small pinch of dried basil to the sauce. (I just planted a few basil seeds though so I'm looking forward to the next time I make this.)


Pasta with Chickpea-Tomato Sauce
Adapted from Everyday Food April 2009

4 garlic cloves, minced
¼ tsp red-pepper flakes
3 cups cooked chickpeas (or 2 cans)
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) vegetable broth
1 fresh basil leaf (more for garnish)
1 small head of broccoli, cut into florets
12 oz medium pasta shells
grated parmesan for serving


Saute garlic and red-pepper flakes in olive oil until fragrent. Add chickpeas, season with salt, and cook for 5 minutes.

Add tomatoes and vegetable broth and bring to a boil. Reduce heat and simmer until sauce has reduced slightly, about 20 minutes. Add basil leaf, cook for 5 more minutes. Remove basil.

While sauce is cooking, cook pasta according to package directions and steam the broccoli.

Add sauce and broccoli to pasta and toss. Serve w/ parmesan.