Ingredients
Scale
- ¼ cup extra virgin olive oil
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1/2 sweet onion or large shallot, diced
- 1 teaspoon fine salt
- ¼ teaspoon ground black pepper (or more to taste)
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional for added heat)
- 1, 15 ounce can chickpeas (garbanzo beans), drained, rinsed, dried and pulsed 10 times in a mini food processor
- 1, 24 ounce jar marinara sauce (use a quality one or one of the recipes linked above)
- ¼ cup fresh Italian flat leaf parsley, large stems removed and chopped (optional)
- ¼ cup fresh basil, chopped (optional)
- *or 1 Tablespoon of Italian Seasonings if you don’t have fresh herbs
Instructions
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the carrots, celery, onion/shallot, salt and pepper. Cook until the vegetables soften. Then add in the garlic and red pepper flakes and let cook for 1 minute or until fragrant.
- Add the pulsed garbanzo beans and sauce to the skillet and stir until combined. Cook for 5 minutes to allow the flavors to develop. Taste and adjust seasonings as needed. Reduce heat to a low simmer and cover while you cook the pasta.
- Meanwhile, bring a large pot of water to a rolling boil. Add one tablespoon salt and one package of pasta. Cook according to package instructions. . Use a large scoop colander pasta strainer to transfer the cooked pasta to the skillet with the sauce. Stir until the noodles are fully coated with the sauce.
- Add parsley/basil or Italian Seasoning and stir again before serving. Serve with freshly grated parmesan cheese if desired. Enjoy!