Spaghetti with Chickpeas and Spicy Roasted Tomato Sauce

By • April 7, 2014 1 Comments

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Author Notes: 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


Serves 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
  • 1/2 box spaghetti noodles
  • Parmesan cheese
  1. 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.
  2. Warm up the chickpeas and cook the pasta according to directions on the box.
  3. Dust with Parmesan cheese before serving.

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