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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth. | 2. Heat the olive oil with the chili pepper and the garlic in a one quart saucepan. | 3. Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat. | 4. Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes. | 5. Add water if liquid reduces too much. | 6. Discard the bay leaf. | 7. When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta. | 8. Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta. | 9. Serve and pass parmigiana and the grater. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
extra virgin olive oil	1/2	cup		-	-	-	-
chili	1			1.25	0.2956	0.0625	0.0062
garlic clove	2		chopped	-	-	-	-
onion	1		minced	64.0	14.944	1.76	0.16
italian parsley	1	tablespoon	minced	-	-	-	-
basil leaf	12			-	-	-	-
bay leaf	1			-	-	-	-
tomato	3	cups	peeled seeded chopped canned diced	124.2	27.54	6.48	1.08
salt black pepper			ground	-	-	-	-
pasta	1		cooked	19.5611	2.8349	0.4366	0.6549

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.