Chickpea Pasta Sauce
This is one of the best uses of chickpeas I have ever come across. I adapted it from a recipe my mother clipped from The London Free Press at least 30 years ago, credited to writer Morris Lamont. One critical note to start: do not drain the chickpeas!
Chickpea Pasta Sauce
- 1/4 cup olive oil
- 2 tsbp butter See Notes, below.
- 1 small onion, chopped
- 3 large cloves garlic, minced, or 1 ½ tsp jarred minced garlic
- 1 1/2 tsp dried rosemary, or more to taste See Notes, below.
- 2 tbsp tomato paste
- 1 540-mL no-salt-added chickpeas, undrained
- 3/4 tsp salt
- 1 pound uncooked pasta, like penne or rotini
- tomatoes, chopped, for garnish
- freshly ground pepper
- Heat oil and butter in a large saucepan over medium heat. (In the meantime, heat water in a large pot to cook pasta.)
- Add onion, garlic, and rosemary and saute for a couple of minutes until the onion starts to soften.
- Add tomato paste, chickpeas and their liquid, and salt. Bring to a boil then reduce heat and simmer for about 10 minutes. (Cook your pasta according to package directions while the sauce simmers.)
- Use an immersion blender to blend some of the chickpeas. Or, remove about 1 cup (250 mL) to a blender and puree, then return to the pot and stir. (See Notes, below.)
- Serve over pasta. Top with a few grinds of pepper and chopped tomato, if desired.
- If you want a vegan version, use vegan butter or margarine in place of the butter. I wouldn’t omit the butter outright because it adds a lot of depth and richness to the sauce.
- I grind the dried rosemary with a mortar and pestle to make it a little smaller. This isn’t a crucial step, so if you don’t have a means to grind it, don’t worry about it. I use closer to 10 mL (2 tsp) of dried rosemary.
- The amount you blend is personal taste. I like to leave some whole chickpeas but my kids prefer to have them almost all blended.
- The original recipe uses linguine, but I prefer a short pasta like penne. It’s just personal taste though.
Image by Mariia Sultanova | Dreamstime