Cheese or Chickpeas?

When we were cooking up the bean burgers, the other recipe on the page caught my attention and I decided that I had to make it this week. Pasta is topped with this delicious chickpea and garlic sauce that has very similar flavors and textures to a cheese sauce. It's a fantastic alternative to caloric mac n' cheese. We took their suggestion and paired the pasta with sauteed broccoli rabe and garlic. I think I told everyone I work with about this wonderful meal. The best part is that there aren't that many ingredients and it takes only about a half an hour from start to finish.


Pasta with Chickpeas and Garlic Sauce (Cooking Light, January-February 2005)


2 tsp. olive oil
2 garlic cloves, peeled and crushed
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1 (15.5-oz.) can chickpeas (garbanzo beans), rinsed and drained
1 (14-oz.) can fat-free, less-sodium chicken broth [or veggie broth]
1 1/2 cups uncooked medium seashell pasta (about 6 oz.)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 Tbs. minced fresh parsley
1 Tbs. fresh lemon juice
1 Tbs. shredded Parmigiano-Reggiano cheese

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
3. Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.