Pasta With Chickpeas

Name: Pasta With Chickpeas
Ingredients: 1 1/2 cups onions, finely chopped; 2 large garlic cloves, minced; 3 sprigs fresh rosemary (2 inches each); 2 teaspoons olive oil; 4 cups fresh tomatoes, chopped (or 3 cups canned tomatoes or 28-ounce can, undrained); 3 1/2 cups chickpeas, cooked (or two 15 ounce cans); salt; black pepper; 1 lb pasta, short chunky; 2/3 cup feta cheese, crumbled; fresh tomato, chopped (optional)

11 ingredients

7 steps

Ingredients

1 1/2 cups onions, finely chopped
2 large garlic cloves, minced
3 sprigs fresh rosemary (2 inches each)
2 teaspoons olive oil
4 cups fresh tomatoes, chopped (or 3 cups canned tomatoes or 28-ounce can, undrained)
3 1/2 cups chickpeas, cooked (or two 15 ounce cans)
salt
black pepper
1 lb pasta, short chunky
2/3 cup feta cheese, crumbled
fresh tomato, chopped (optional)

Directions

1

Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
2

Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
3

Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
4

Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
5

Meanwhile, cook the pasta.
6

The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
7

Pass the feta and chopped tomatoes (if desired) at the table.