Chickpea Sauce And Spaghetti(Low-Fat)

1. 1

   In a blender or food processor, puree 1 can of the chickpeas (garbanzo beans) with its liquid.

2. 2

   In a large saucepan, heat the oil and saute the garlic and onion until garlic starts to brown. Add the tomatoes, their liquid, rosemary, chickpea puree and the remaining can of chickpeas with its liquid.

3. 3

   Heat the mixture for 15 minutes or until thickened; stir often.

4. 4

   Add the parsley and pepper.

5. 5

   Toss the hot cooked spaghetti with the sauce and sprinkle it with Parmesan before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.