Pasta with Chickpeas

Pasta with a blended chickpea sauce

Source: Vincenzo Prosperi (Vincenzo’s Plate)

Feeds 2

Ingredients

• 1 can of chickpeas
• 1 onion, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 sprig of rosemary
• 1 pinch of dried red chili flakes
• Olive oil
• Parmesan, grated
• 1 pinch of dried sage
• 200g dried pasta

Method

1. Gently fry the onions, garlic, rosemary and chili flakes in a good amount of olive oil until the garlic is just starting to turn brown.
2. Meanwhile, put a pan of salted water on to boil. Add the pasta and cook until just el dente.
3. Remove the rosemary and add the can of chickpeas (with the liquid) to the onion pan; bring to a gentle simmer.
4. Take the pan off the heat and puree with an imersion blender.
5. Return the pan to the heat and bring to a gently simmer.
6. Add the grated parmesan and season. If it gets a bit fry, add some of the pasta water.
7. Add the pasta to the pan and stir.
8. Continue to cook gently for 3-4 minutes until the pasta is complete cooked.
9. Serve with more parmesan, a drizzle of olive oil and a pinch of dried sage.