Spaghetti with Chickpea Red Sauce

Ingredients

• 28 ounce canned tomatoes canned
• 1 cup chicken stock see 
• 1  fresno chile dried finely chopped
• 3 tablespoons evoo 
• 1 Handful flat-leaf parsley leaves fresh chopped
• 2 tablespoons rosemary leaves fresh finely chopped
• 3 cloves garlic sliced chopped
• 1 pound whole-grain whole wheat
• 15 ounce chickpeas/ceci beans drained canned
• 1 small onion finely chopped
• 6 servings pecorino freshly grated for topping
• 0.5 cup red wine dry white
• 6 servings salt and pepper 
• 2 tablespoons tomato paste 
• 1 cup tomato purée 

Equipment

• food processor
• bowl
• frying pan
• pot
• dutch oven

Directions

1. Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat.
2. Add the rosemary, garlic, chiles, onions and some salt and pepper. Stir and cook for 5 to 7 minutes.
3. Add the tomato paste, stir 1 minute, and then add the wine. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree.
4. Add the chickpea mixture to the sauce.
5. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes. Turn off and cool, then store for a make-ahead meal.
6. Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
7. To serve, bring a pot of water to a boil for the pasta. Salt the water, and cook the pasta to al dente.
8. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary. Strain the pasta and add to the sauce. Toss to combine for 1 full minute.
9. Serve the pasta in shallow bowls topped with cheese and parsley.