14ouncescanned chickpeas(garbanzo beans), rinsed and drained
½teaspoondried thyme
Salt and black pepper
½cupdry white wine or chicken stock
1 14ouncecan crushed tomatoes
A handful of fresh flat-leaf parsley,chopped
Grated Parmesan cheese
Instructions
Bring a large pot of water to a boil. Add salt and cook the pasta according to the package directions.
Place the chickpeas in a food processor and pulse to a fine chop. Set aside.
While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Add the chickpeas and season them with the thyme, salt, and pepper. Cook, stirring occasionally, for 3 or 4 minutes. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes. Drain the pasta and toss with the sauce. Top the pasta with parsley and grated cheese.