Spaghetti alla Ceci


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


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.