Chickpea Sauce and Spaghetti

• chickpeas, divided (do not drain)↗2 cans
• vegetable oil, preferably olive↗2 tablespoons
• large garlic cloves, minced (4 teaspoons)↗4
• thinly sliced onions (1 1/2 large)1 1⁄2 cups
• can tomatoes, drained and cut up, with liquid reserved↗1 can
• rosemary, crushed↗1 teaspoon
• minced fresh parsley1⁄4 cup
• fresh ground black pepper↗
• spaghetti, cooked and drained↗1 lb
• grated parmesan cheese1⁄4 cup

Step-by-step instructions

1. 1

   1. In a blender or food processor, puree 1 can of chickpeas with its liquid.

2. 2

   2. In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown.

3. 3

   3. Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper.

4. 4

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