Spaghetti Alla Ceci

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• salt
• 1 lb spaghetti
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 3 -4 garlic cloves, finely chopped
• 1 (14 ounce) can chickpeas, drained
• 1/2 teaspoon dried thyme
• black pepper
• 1/2 cup dry wine or 1/2 cup chicken stock
• 1 (14 ounce) can crushed tomatoes
• fresh flat-leaf parsley, handful, chopped
• grated parmigiano-reggiano cheese, to pass at the table

Recipe

• 1 bring a big pot of water to boil for the pasta. salt it and cook the spaghetti to al dente.
• 2 while the spaghetti cooks, heat a large skillet over medium heat.
• 3 add the evoo, red pepper flakes, and garlic.
• 4 place the chickpeas in a food proccessor or pulse to a fine chop.
• 5 add the chickpeas to the skillet with the garlic and season them with the thyme, salt and pepper.
• 6 saute them for 3 to 4 minutes.
• 7 add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning.
• 8 drain the pasta and toss with the sauce.
• 9 top the pasta with the parsley and grated cheese.