1. Heat 2 tablespoons extra-virgin olive oil in a large skillet, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes. 2. Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. 3. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. 4. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. 5. Bring water to boil for pasta, salt the water and cook to al dente. 6. Reserve a cup of starchy pasta water just before draining, just in case. 7. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. When I made this, I did NOT need to add any extra pasta water to make the sauce because it was fine as is. 8. Sprinkle pasta with fresh parsley, and top with some vegan parmesan (recipe #413778). ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
