pasta with garlic sauce

2 teaspoons olive oil

2 garlic cloves, peeled and crushed

3/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper

1 (15.5-ounce) can chickpeas (garbanzo beans), drained

1 (14-ounce) can vegetable broth

1 1/2 cups uncooked medium seashell pasta (about 6 ounces)

1/2 cup grape tomatoes, halved

2 garlic cloves, minced

1 tablespoon minced fresh parsley

1 tablespoon fresh lemon juice

 

Preparation

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
3. Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well.  Serve immediately.