Pasta with Chickpeas and Garlic Sauce

Ingredients

• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 0.3 teaspoon pepper red crushed
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon parsley fresh minced
• 2  garlic cloves crushed peeled
• 2  garlic cloves minced
• 0.5 cup grape tomatoes halved
• 0.8 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 2 teaspoons olive oil 
• 3 tablespoons parmigiano-reggiano cheese shredded
• 6 ounces seashell pasta uncooked

Equipment

• food processor
• sauce pan

Directions

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