Chickpea Pasta

Made my first vegetarian dish. Pasta with chickpeas.  Turned out pretty good. 

• 1 box of vegetable broth
• 5 cups of water
• 2 Roma tomatoes
• 2 cans of chickpeas
• Garlic (as much as you want)
• Oregano (Mexican if you have it)
• Fresh parsley

Recipe calls for tomato paste. Instead I roasted two Roma tomatoes with the garlic on low until garlic was soft and fragrant. Then pureed them in my mixer before adding them to the dish.

The video shows the chef putting in a fresh twig of rosmarry. I didn't have any so I used Mexican oregano .

1. Sauté garlic and Roma tomatoes, cut in half, in olive oil on low.
2. When soft and fragrant, remove and put in a mixer to purée.
3. Add the chickpeas and sauté to coat with oil.
4. Stir in the tomato purée, vegetable broth, and water. Let it simmer for 20 minutes.
5. Take out about 3/4 of the chickpeas and blend them until smooth. Pour that cream back into the pot.
6. Cook your pasta directly in the bean sauce. Season with salt and add a little extra water if it gets too thick.
7. Add half of the parsley.
8. Cook until the pasta is tender. This took about 11 minutes. The pasta box has the time it should take.
9. Garnish with uncooked parsley at the end.

I keep some boiling water next to me in case I need to add more.

I'll make it again but I'm gonna add a ton more garlic and heat.

I forgot to take more picts when I was done. Five of us devoured it fast. :)

Note to self: Seems like a lot of water, but it isn't. I made the mistake of only using 5 cups, and when it was done, you could tell right away it really needed 7 cups, so let's not make that mistake next time. 

Recipe was based on this video

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