Ingredients
1 16 oz can of chick peas, drained and well rinsed
1 32 oz can of whole tomatoes with juice
1 16 oz box of pasta (recommend conchigle (shells) or other medium/small shape that holds sauce well)
1 - 2 cloves garlic, chopped fine
1/2 onion, sliced thin
Pinch of saffron threads (optional but recommended)
2 tblspn extra virgin olive oil, plus more for drizzling
1 cup strong vegetable broth (either 2 cups home made broth or low-sodium store-bought broth reduced to 1 cup), kept at a simmer, covered
Salt and pepper, to taste
Small bunch of fresh parsely, chopped
Sprikle of parmesan cheese (optional)
Preparation
Over meadium-low heat in a large sautee pan combine oil, onion, chick peas, cook (stir often) until onion begins to soften but now brown. Turn heat to low, add garlic, stir for 1 to 2 more minutes or until garlic softens but does not brown.
Crush saffron in a small bowl or mug and add about 3 teasoons of the hot broth to extract saffron flavor. After soaking for 2 - 3 minutes, add to chickpea mixture
Gently crush whole tomatoes with your hands or a fork, add tomatoes with juice to pan. Bring to a low simmer for 15 to 20 minutes, until tomatoes and chick peas begin to soften through, and sauce begins to form. Season with salt and pepper to taste.
While chickpea/tomato mixture is simmering, cook pasta according to package instructions, but strain 1 to 2 minutes before desired doneness, reserving one cup of the pasta’s cooking water
Add 1/2 of the broth and all of the pasta to tomato/chick pea mixture, stirring constantly, on high for 2 to 3 minutes as pasta finishing cooking and some of the liquid gets absorbed/evaportes (add remaining broth and pasta water as necessary if mixture becomes too dry)
Revome from heat, drizzle with a little raw olive oil (to taste)and fresh parsely, toss to combine, serve hot, with parmesan on the side or sprikled on top if desired.
