INGREDIENTS
1½ cups cooked chickpeas
1 small white onion, diced
1 Tbsp. olive oil
3 cloves garlic, pressed
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
6 cups pasta sauce
1 lb. hot cooked pasta
Grated Parmesan and fresh parsley, for garnish
PREPARATION
• In a food processor, pulse the chickpeas 5 to 10 times, until flaky but not smooth.
• In a large skillet over medium-high heat, saute the onion in the olive oil until browned, 3 to 5 minutes. Stir in the chickpeas, garlic, salt and pepper. Cook 1 minute, then reduce the heat to low. Stir in the pasta sauce and cook until heated through.
• Serve over the pasta and garnish with Parmesan and parsley.
This article appears in December 2017.