Pasta with Chickpeas & Rosemary
Adapted from Moosewood Restaurant Low-fat Favorites
Total time: 20 minutes (longest part is boiling the water for the pasta)
2 tbsp extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
3 sprigs, fresh rosemary
1 can (28oz/793g) tomatoes, undrained
2 cans (16oz/453g) chickpeas, drained and rinsed
½ tsp red chili pepper flakes
6 grilled artichoke hearts, quartered (marinated will do too)
1 lb//453g short pasta (I use multigrain, because it’s more South Beach Diet friendly)
2/3 cup feta cheese, crumbled
1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes)
2. In a large skillet, heat the oil over medium high heat and sauté the onions, garlic and rosemary until the onions are soft and golden (about 5 minutes). Add the chili pepper flakes, tomatoes (with the juice) half the chickpeas, and sauté for an additional 5 minutes.
3. Remove the rosemary stalks and separate and add the leaves and rest of the chickpea mixture to a blender or food processor and pulse until smooth.
4. Heat the remaining chickpeas and the artichoke hearts in the skillet.
5. Once the pasta is cooked, drain and place in a serving bowl and toss with the puree, artichoke hearts and chickpeas, sprinkle with feta, toss, taste for additional seasoning and serve.
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