Spaghetti with Chickpea Red Sauce Recipe

Name: Spaghetti with Chickpea Red Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons EVOO; 2 to 3 tablespoons fresh rosemary leaves, finely chopped; 3 to 4 cloves garlic, chopped or sliced; 1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes; 1 small onion, finely chopped; Salt and pepper; 2 tablespoons tomato paste; 1/2 cup dry white or red wine; One 15- to 18-ounce can chickpeas/ceci beans, lightly drained; 1 cup chicken stock; One 28- to 32-ounce can San Marzano tomatoes; 1 pound whole-grain, farro or whole wheat spaghetti; Freshly grated pecorino, for topping; Handful fresh flat-leaf parsley leaves, chopped

Servings: persons

3 tablespoons EVOO
2 to 3 tablespoons fresh rosemary leaves, finely chopped
3 to 4 cloves garlic, chopped or sliced
1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes
1 small onion, finely chopped
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry white or red wine
One 15- to 18-ounce can chickpeas/ceci beans, lightly drained
1 cup chicken stock
One 28- to 32-ounce can San Marzano tomatoes
1 pound whole-grain, farro or whole wheat spaghetti
Freshly grated pecorino, for topping
Handful fresh flat-leaf parsley leaves, chopped

1
Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat.
2
Add the rosemary, garlic, chiles, onions and some salt and pepper.
3
Stir and cook for 5 to 7 minutes.
4
Add the tomato paste, stir 1 minute, and then add the wine.
5
To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree.
6
Add the chickpea mixture to the sauce.
7
Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas.
8
Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes.
9
Turn off and cool, then store for a make-ahead meal.
10
Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
11
To serve, bring a pot of water to a boil for the pasta.
12
Salt the water, and cook the pasta to al dente.
13
Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary.
14
Strain the pasta and add to the sauce.
15
Toss to combine for 1 full minute.
16
Serve the pasta in shallow bowls topped with cheese and parsley.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons EVOO, 2 to 3 tablespoons fresh rosemary leaves, finely chopped, 3 to 4 cloves garlic, chopped or sliced, 1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes, and more.

Yes, Spaghetti with Chickpea Red Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti with Chickpea Red Sauce

How did you like this recipe?

Frequently Asked Questions