Pasta With Chickpeas And Garlic Sauce - cooking recipe

Ingredients

2 teaspoons olive oil
2 garlic cloves, crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 1/2 cups uncooked medium pasta shells (about 6 ounces)
1/2 cup halved grape tomatoes
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded parmigiano-reggiano cheese

Preparation

Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
Place chickpea mixture in a food processor and process until smooth.
Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
Sprinkle with cheese. Serve immediately.