Linguine With Chickpea Sauce Recipe
Ingredients
| Linguine | 3/4 Pound | |
| Olive oil | 3 Tablespoon | |
| Garlic | 3 Clove (5gm), crushed | |
| 4 sage leaves (1/4 tsp. dry) | ||
| Pinch fresh rosemary (1/8 tsp. dry) | ||
| Hot pepper | 1 To taste | |
| Chicken stock | 2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Chickpeas | 12 Ounce, drained | |
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in saucepan.
Add and saute for 1 minute.
Add and cook on a medium-high heat for 5 minutes.
Add and cook for another 10-12 minutes.
Puree and toss with pasta.
Add some extra olive oil before serving, if pasta appears too dry
Drain and set aside.
Meanwhile, prepare sauce.
Heat in saucepan.
Add and saute for 1 minute.
Add and cook on a medium-high heat for 5 minutes.
Add and cook for another 10-12 minutes.
Puree and toss with pasta.
Add some extra olive oil before serving, if pasta appears too dry
Chef
