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1
Pulse onion, carrot, celery, whole garlic cloves, parsley and serrano pepper (if using) in a food processor.
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2
Once nicely chopped, set aside.
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3
Heat 1 teaspoon oil in a deep pot over medium heat and add the vegetable mixture.
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4
Season with salt and cook, stirring often for 10-12 minutes until it becomes golden.
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5
Break the tomatoes by hand and add them into the pot.
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6
Add 1 cup water along with salt, basil, oregano, vinegar, ketchup or tomato paste, black pepper to taste.
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7
Let it boil and reduce heat a bit and let it simmer for 15-20 minutes.
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8
Keep an eye on it and keep stirring frequently.
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9
Add the chickpeas and 1 cup more water.
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10
Let it simmer for 20-25 minutes until the flavors meld together.
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11
Puree it with an immersion blender, leaving some chunks.
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12
Cook for another 5-10 minutes and taste and adjust seasoning.
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13
Cook pasta according to package directions.
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14
Warm up the remaining 1 tablespoon oil in a small pan, add chopped garlic and rosemary.
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15
Cook until garlic becomes light golden then remove from heat.
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16
When its done drain your pasta.
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17
Plate it, add some of the chickpea sauce on top.
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18
Add the oil on top of that and sprinkle with red chili flakes.
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19
Serve hot.
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20
Hope you gather memories around a wonderful meal like us.
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21
Happy eating.
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22
Source: Adapted from Bonappetit
