Running channels a few weeks ago and saw Rachel Ray making this dish. Ground chickpeas in tomato sauce? I really wasn't sure about that combination. he explained that using whole grain pasta was very important to the complimentary flavors of the dish. After enjoying this tonight, I have to say I agree.
1 pound whole wheat penne pasta
3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped or grated
1 sprig fresh rosemary, finely chopped
1/2 teaspoon crushed red pepper flakes (a couple of healthy pinches)
1 can chickpeas (14-18 ounces), rinsed and drained
2 tablespoons tomato paste
1 cup chicken stock
1 can Italian crushed tomatoes or tomato puree (28 ounces)
1/4 cup flat leaf parsley (a handful), chopped
Grated Pecorino Romano cheese, plus more to pass at table
Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
Meanwhile, heat the olive oil, three turns of the pan, in a high-sided skillet over medium heat. Add the onion, garlic, rosemary, red pepper flakes, salt and black pepper. Cook for 7-8 minutes, until very tender.
Pulse-process the chickpeas in a food processor to finely chop them. Add the chickpeas to the onion and garlic mixture; add the tomato paste and stir to combine for 1 minute, then stir in the chicken stock and crushed or pureed tomatoes. Adjust the salt and pepper, to taste.
Toss the pasta, cooked to al dente, together with the sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
Serves 4 as an entrée or 8 as a side.