Linguine with Chickpea Sauce Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Fresh sage leaves - 4 chopped (or 1/4 tsp (1 ml) dried) | ||
| Pinch fresh or dried rosemary | ||
| Hot pepper | 10 Gram | |
| Chicken stock | 2 Cup (16 tbs) | |
| Tomato Paste | 2 Tablespoon | |
| Canned chickpeas | 1 1/2 Cup (16 tbs), drained, rinsed | |
| Linguine | 12 Ounce | |
Directions
MAKING
1. In a large saucepan, heat oil over medium-high heat and cook garlic, sage, rosemary and hot pepper flakes stirring for 1 minute.
2. Then stir in chicken stock and tomato paste and cook for 5 minutes.
3. Stir in chickpeas and cook 10 minutes.
4. In a large pot of boiling salted water, cook linguine 8 to 10 minutes such that al dente and drain.
5. In food processor, puree sauce.
SERVING
6. Toss pasta with sauce and serve.
1. In a large saucepan, heat oil over medium-high heat and cook garlic, sage, rosemary and hot pepper flakes stirring for 1 minute.
2. Then stir in chicken stock and tomato paste and cook for 5 minutes.
3. Stir in chickpeas and cook 10 minutes.
4. In a large pot of boiling salted water, cook linguine 8 to 10 minutes such that al dente and drain.
5. In food processor, puree sauce.
SERVING
6. Toss pasta with sauce and serve.
Chef
