from PBNC Board Member Tanya Murphy Willacy, JD
20 min  
prep: 5 min
cook: 15 min
4 servings
spaghetti alla ceci
ingredients
all
salt
to taste
1 lb spaghetti
14 oz chick peas
one can, drained
3 tbsp extra-virgin olive oil
3 turns of the pan
1/2 tsp crushed red pepper flakes
4 cloves garlic
finely chopped
1/2 tsp dry thyme
eyeball it
pepper
to taste
1/2 cup dry white wine
or chicken broth
14 oz crushed tomatoes
one can
flat-leaf parsley
one handful
parmiginao-reggiano
grated for garnish
cookware
This is my daughter's all-time favorite. This is the meal that she requested for her birthday dinner this year. It's a healthy and easy "go-to" meal for busy evenings.
1
Boil water for pasta, salt it, and cook spaghetti to al dente.
2
Place chick peas in food processor and pulse grind them to a fine chop.
3
While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 3 turns of the pan, crushed red pepper flakes and garlic.
4
Add chick peas to garlic and season them with thyme, salt and pepper then sauté them for 3 to 4 minutes.
5
Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce.
6
Top with parsley and grated cheese.
source: Food Network