Directions:
- 1. In a blender or food processor, puree 1 can of chickpeas with its liquid.
- 2. In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown.
- 3. Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper.
- 4. Toss the hot cooked spaghetti with the sauce, and sprinkle with Parmesan before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 200.55 Kcal (840 kJ) | ||
| Calories from fat | 87.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 130.27mg | 5% | |
| Potassium | 392.48mg | 8% | |
| Total Carbs | 21.81g | 7% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 1.1mg | 6% | |
| Calcium | 123.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 95.2 Kcal (399 kJ) | ||
| Calories from fat | 41.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.6g | 15% | |
|---|---|---|---|
| Cholesterol | 2.61mg | 2% | |
| Sodium | 61.84mg | 5% | |
| Potassium | 186.31mg | 8% | |
| Total Carbs | 10.35g | 7% | |
| Sugars | 3.58g | 30% | |
| Dietary Fiber | 1.94g | 16% | |
| Protein | 3.58g | 15% | |
| Vitamin C | 7.3mg | 26% | |
| Iron | 0.5mg | 6% | |
| Calcium | 58.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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