Ingredients
2 (15 oz.) cans chickpeas, drained and rinsed well
1 tbsp. olive oil
4 large cloves garlic, minced
1 large onion, thinly sliced
1 (15 oz.) can no salt added whole tomatoes
1 tsp. dried rosemary
1/4 cup fresh parsley, minced
Freshly ground black pepper
Cooked pasta of your choice
Preparation
Heat the olive oil in a large skillet with a lid over medium heat. Add the onion and cook until transparent. Add the garlic, rosemary and entire can of tomatoes to the skillet. As the sauce comes to a boil use the back of a large spoon to crush the tomatoes. Lower the heat, gently stir in the chickpeas, cover and allow to simmer. Cook your pasta as directed on the package for 4 servings. Once pasta is ready, turn off heat to sauce. Sprinkle parsley over the sauce, toss with pasta and serve with black pepper to taste at the table.
