Pasta With Chickpea Sauce

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 (15 ounce) cans low-sodium chickpeas, undrained, divided
• 4 large garlic cloves, minced
• 2 large onions, cut in half and thinly sliced
• 2 cups sliced mushrooms
• 1 (15 ounce) can diced tomatoes
• 2 cups frozen chopped spinach
• 1 teaspoon rosemary, crushed
• 1 1/2 tablespoons dried parsley flakes
• 1/4 teaspoon fresh ground black pepper (or to taste)
• 12 ounces whole wheat rotini (2 oz per person)

Recipe

• 1 in blender or food processor, puree one can of chickpeas with its liquid. add second can of chickpeas, tomatoes, spinach, rosemary, parsley and pepper and set aside.
• 2 prepare garlic, onion and mushrooms and set aside.
• 3 in a large saucepan (at least 3 quarts) add garlic, onion, mushrooms and cook until soft. add small amounts of water as needed to prevent sticking.
• 4 start water for pasta.
• 5 add puree mixture, stirring it often and cook about 5 minutes.
• 6 begin cooking pasta according to package directions.
• 7 while pasta is cooking, continue cooking puree mixture until it has thickened, about 10 minutes more.
• 8 toss sauce with cooked rotini and serve.