Ingredients:
1 lb spaghetti
Salt & pepper
Olive oil
3 cloves chopped garlic
1 can chickpeas
1/2 teaspon thyme
1/2 dry white wine
1 can crushed tomatoes
To top:
Fried breadcrumbs
Italian herbs
Hot chili
Grated Parmigiano Reggiano
Process:
Cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and and garlic. Put chickpeas in a food processor and pulse them to a fine chop. Add chickpeas to pan and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine and cook down for 30 seconds, then stir in tomatoes. Drain pasta and toss with sauce. Top with breadcrumbs, herbs, hot chili, and grated cheese.
