Instructions: In a large pot, heat the olive oil over medium heat. Add the garlic and rosemary and cook over medium heat until the garlic begins to brown. Add the tomato sauce and water mixture and continue to simmer.

Meanwhile, place half of the chickpeas into the bowl of a food processor and puree. Place the remaining chickpeas into a large bowl and stir in the chickpea puree, along with 1 cup of warm water.

Transfer this mixture to the pot with the tomato sauce mixture and season with salt and pepper to taste. Bring to a boil and add the pasta, cooking at a boil until the pasta is tender yet al dente.

Serve immediately, divided evenly among 4 warmed pasta bowls.

This recipe yields 4 servings

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