Spaghetti with Chickpeas


Serves 4 (or 2-3 marathoners)

1 can (15 ounce) chickpeas, drained and rinsed
1/2 cup chicken or vegetable broth
2 tablespoons olive oil
1 medium onion, thinly sliced
4 cloves garlic, minced
Pinch red pepper flakes
1 (14 ounce) can diced tomatoes
12 to 15 basil leaves, roughly torn
Salt and pepper to taste
12 ounces spaghetti
1/4 cup freshly grated Parmesan cheese, more to taste

1) Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse until chickpeas are chopped to desired consistency.
2) Place a large pot over medium heat and add olive oil. Add onions and cook until translucent, about 5 to 8 minutes.  Add garlic and red pepper flakes; saute 30 second more, until fragrant.
3) Add chickpea mixture, tomatoes, and basil to onions and let simmer for 20 minutes. Season to taste with salt and pepper.