Spaghetti with Chickpeas

This is spaghetti with a fresh light "sauce," as opposed to the usual heavy, meat-laden marinara we usually see on spaghetti.  Use the freshest tomatoes and basil you can get for this one!
This is spaghetti with a fresh light “sauce,” as opposed to the usual heavy, meat-laden marinara we usually see on spaghetti. Use the freshest tomatoes and basil you can get for this one!

This recipe is a great way to use that summer time bumper crop of cherry tomatoes and basil from your garden!  I also love throwing chickpeas into a recipe like this, because people don’t know what to do with chickpeas.  I mean, ok, hummus, but other than that how are you supposed to eat them?  This recipe is one answer: throw them in literally anything.  Throw them in spaghetti.  It’s awesome.

Speaking of spaghetti, look for one ingredient on the label of your box: 100% whole grain duram wheat flour.  Durum is the variety of wheat and it might just say “100% whole wheat flour” on the box, or even “whole wheat semolina.”  What you’re looking for is just one ingredient, and the word “whole,” or else you are not eating a whole food, but rather a processed flour product that is not the best choice.

This recipe is actually quite delicate since there is not a thick hearty marinara sauce like you might usually see served on spaghetti.  The freshness of the basil really comes through.  Enjoy.

Spaghetti with Chickpeas

Ingredients:

1 Box (or large harvest) cherry tomatoes, sliced in half

1 Tablespoon garlic powder

Salt and pepper to taste

1 Box 100% whole grain spaghetti

1/2 Cup tomato puree

1 (15oz) Can chickpeas, drained and rinsed

2 Cups fresh basil, roughly chopped

Preheat the oven to 350F.  In a large bowl season the tomatoes with the garlic powder, and salt and pepper to taste.  Spread the tomatoes out on a baking sheet, using a silicone baking mat or else a non-stick pan.  Parchment paper would work as well to prevent sticking.  Roast the tomatoes 30-35 minutes.  Meanwhile cook the pasta according to package directions, and reserve about 1/2 cup of the cooking water.  When the tomatoes are done, add them to the pasta, along with the tomato puree, reserved cooking water, chickpeas, and fresh basil.

You could serve this dish alongside some cooked kale, collards, or spinach; or even throw in any of those cooking greens right in with the spaghetti!  Eat them greens!
You could serve this dish alongside some cooked kale, collards, or spinach; or even throw in any of those cooking greens right in with the spaghetti! Eat them greens!

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