2 15-ounce cans chickpeas, divided (do not drain)

2 tablespoons vegetable oil, preferably olive

4 large cloves garlic, minced (4 teaspoons)

1 1/2 cups thinly sliced onions (1 1/2 large)

1 16-ounce can tomatoes, drained and cut up, with liquid reserved

1 teaspoon rosemary, crushed

1/4 cup minced fresh parsley

Freshly ground black pepper to taste

1 lb. spaghetti, cooked and drained

1/4 cup grated Parmesan

 

In a blender or food processor, puree 1 can of chickpeas with its liquid. In a large saucepan, heat the oil and sauté the garlic and onions until the garlic begins to brown. Add the tomatoes and their liquid, rosemary, chickpea puree, and the remaining can of chickpeas with its liquid to the saucepan. Stirring it often, heat the mixture for about 15 minutes or until it has thickened. Add the parsley and pepper. Toss the hot cooked spaghetti with the sauce, and sprinkle with Parmesan before serving.