Chickpeas just might be my favorite legume and I have them on hand all the time. I cook them up in a slow cooker on high for about three hours, and keep them in the refrigerator for up 5 - 6 days. I make this tomato sauce ahead of time too and keep it in the refrigerator for quick vegetarian dinners just like this favorite one of mine. —TheWimpyVegetarian
3 - 4 (depending on how hungry you are :-))
1 cup cooked chickpeas
1 28-oz can whole peeled tomatoes (San Marzano), crushed by your hands
8 garlic cloves, peeled and smashed
1/4 cup sliced kalamata olives
2 tablespoons pine nuts
2 tablespoons butter, thinly sliced
1/4 teaspoon red pepper flakes
1/4 teaspoon EACH of kosher salt, pepper and sugar
Preheat the oven to 425?F and combine all the ingredients EXCEPT the chickpeas, noodles, and Parmesan cheese in a 9" X 13" baking dish. Roast for 40 minutes, stirring it once half-way through the roasting. The garlic should be soft, and have a roasted flavor, and the sauce will be thick and jammy. Smash with a fork to break up the garlic a bit.
Warm up the chickpeas and cook the pasta according to directions on the box.