Makes 6 servings
3 cups cooked chickpeas (or two 15-ounce cans, drained)
3 Tablespoons extra virgin olive oil, plus extra for drizzling
4 cloves garlic, thinly sliced
1 sprig rosemary
Freshly ground black pepper
1 28-ounce can whole San Marzano tomatoes, chopped, with juice 1 cup chicken or vegetable broth
16 ounces whole-wheat fusilli
1⁄4 cup sliced basil, optional
Made with beans, tomatoes, and olive oil—all staples of the Mediterranean diet—this pasta will appeal to both kids and adults.
1. Reserve 1⁄2 cup chickpeas. Heat a large saucepan over medium-low heat. Add oil to the pan to warm. Add garlic slices and rosemary sprig and cook until fragrant, about 30 seconds (do not brown the garlic).
2. Add remaining chickpeas and season with salt and pepper. Cook 2 to 3 minutes. Add tomatoes and broth and bring to a boil. Lower heat to a simmer and cook, uncovered, for about 20 minutes, stirring occasionally, until sauce has reduced slightly. Remove rosemary sprig and discard.
3. While sauce is cooking, cook pasta in a large pot of boiling water until al dente. Reserve 1⁄2 cup of pasta cooking water. Drain and return to the pot.
4. Using an immersion blender, carefully puree sauce until smooth. Taste for seasoning. Add reserved chickpeas to the pureed sauce and stir. Add sauce and reserved pasta water to pasta and stir until well-combined. Before serving, drizzle each portion with olive oil and top with basil, if desired.
Carbohydrates: 123 g
Fat: 16 g
Protein: 37 g
Fiber: 26 g