I was in the mood for pasta tonight but I didn't want a boring red sauce. I wanted something different. There was a recipe I used to make all the time when I was a vegetarian but hadn't made it in a long time: Spaghetti with Chickpea Sauce. It might sound kind of strange but it is tasty and has a good amount of protein and is satisfying. I modified the original recipe found in Jane Brody's Good Food Book. I love this cookbook. You should see my copy. The cover is missing, the book is split in half and the pages are splattered. I cook a lot and this book shows it!
1 can chickpeas, rinsed and drained
2 tsp olive oil
3-4 cloves garlic, minced
1 large onion cut in half and then thinly sliced
1 pint cherry tomatoes cut in half
1 tsp rosemary, crushed
2 Tbs parsley, minced
1 pound spaghetti
fresh ground pepper
1/4C parmesan cheese, plus extra for garnish
Cook pasta according to directions. In a food processor, puree 1/2 can of chickpeas with a little of the pasta water. In a large saucepan, heat the oil and cook onions and garlic until they begin to brown. Add the tomatoes, rosemary, chickpea puree and the remaining chickpeas. Cook the mixture on a low heat for about 10 minutes. Add the parsley and pepper and 1/4 C of parmesan cheese.
Toss the hot spaghetti with the sauce and add more parmesan cheese and diced tomatoes to taste.
Both my boys ate all of their dinners so this is a kid friendly, protein packed Meatless Monday dinner that is a little different than the traditional pasta dish!