Directions:
- Heat the oil in a well-seasoned skillet or nonstick saucepan (I used a dutch oven, so I could puree the sauce right in the pan using my hand blender), and saute the onions, garlic and rosemary on low eat until the onions are soft - about 10 minutes.
- Add the tomatoes and half of the chickpeas and cook for another 10 minutes.
- Remove the rosemary springs and discard. If you have a hand blender, puree the mixture until smooth. Otherwise, use a blender. Be careful not to burn yourself.
- Return the sauce to the pan (if you'd removed it for blending), add the remaining chickpeas, and add salt and pepper to taste.
- Meanwhile, cook the pasta.
- The original recipe suggests tossing the pasta and sauce together for serving, but we served them separately.
- Pass the feta and chopped tomatoes (if desired) at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.73 Kcal (1602 kJ) | ||
| Calories from fat | 77.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.66g | 13% | |
|---|---|---|---|
| Cholesterol | 39.85mg | 13% | |
| Sodium | 412.94mg | 17% | |
| Potassium | 843.2mg | 18% | |
| Total Carbs | 60.66g | 20% | |
| Sugars | 13.52g | 54% | |
| Dietary Fiber | 11.72g | 47% | |
| Protein | 18.43g | 37% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 5.4mg | 30% | |
| Calcium | 200.4mg | 20% | |
| Amount Per 100 g | |||
| Calories | 97.63 Kcal (409 kJ) | ||
| Calories from fat | 19.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 13% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 13% | |
| Sodium | 105.34mg | 17% | |
| Potassium | 215.1mg | 18% | |
| Total Carbs | 15.47g | 20% | |
| Sugars | 3.45g | 54% | |
| Dietary Fiber | 2.99g | 47% | |
| Protein | 4.7g | 37% | |
| Vitamin C | 4.8mg | 31% | |
| Iron | 1.4mg | 30% | |
| Calcium | 51.1mg | 20% | |
* 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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