Chickpea Sauce And Spaghetti(Low-Fat) - cooking recipe

Ingredients

2 (15 oz.) cans chickpeas, divided (don't drain)
2 Tbsp. olive oil
4 cloves garlic, minced
1 1/2 c. thinly sliced onion
1 (16 oz.) can tomatoes, drained, chopped, reserve the liquid
1 tsp. rosemary, crushed
1/4 c. minced fresh parsley
black pepper to taste
1/2 c. grated Parmesan
1 lb. spaghetti, cooked and drained

Preparation

In a blender or food processor, puree 1 can of the chickpeas (garbanzo beans) with its liquid.
In a large saucepan, heat the oil and saute the garlic and onion until garlic starts to brown. Add the tomatoes, their liquid, rosemary, chickpea puree and the remaining can of chickpeas with its liquid.
Heat the mixture for 15 minutes or until thickened; stir often.
Add the parsley and pepper.
Toss the hot cooked spaghetti with the sauce and sprinkle it with Parmesan before serving.