-
1
Over meadium-low heat in a large sautee pan combine oil, onion, chick peas, cook (stir often) until onion begins to soften but now brown. Turn heat to low, add garlic, stir for 1 to 2 more minutes or until garlic softens but does not brown.
-
2
Crush saffron in a small bowl or mug and add about 3 teasoons of the hot broth to extract saffron flavor. After soaking for 2 - 3 minutes, add to chickpea mixture
-
3
Gently crush whole tomatoes with your hands or a fork, add tomatoes with juice to pan. Bring to a low simmer for 15 to 20 minutes, until tomatoes and chick peas begin to soften through, and sauce begins to form. Season with salt and pepper to taste.
-
4
While chickpea/tomato mixture is simmering, cook pasta according to package instructions, but strain 1 to 2 minutes before desired doneness, reserving one cup of the pasta's cooking water
-
5
Add 1/2 of the broth and all of the pasta to tomato/chick pea mixture, stirring constantly, on high for 2 to 3 minutes as pasta finishing cooking and some of the liquid gets absorbed/evaportes (add remaining broth and pasta water as necessary if mixture becomes too dry)
-
6
Revome from heat, drizzle with a little raw olive oil (to taste)and fresh parsely, toss to combine, serve hot, with parmesan on the side or sprikled on top if desired.
