Ingredients
- 3 cups soaked, drained, boiled hard, cooked garbanzo beans (save liquid)
- 4-5 cups broth from the cooked garbanzo beans
- 2 tbsp. olive oil
- 1 clove crushed clove of garlic
- 1 sprig rosemary, chopped
- 1 can chopped tomatoes, or about the same amount of chopped fresh tomatoes 14 ounces
- 8 ounces short pasta (I used farfalline)
Method
- Puree 1 cup of the garbanzo beans with about 1/4 cup of the broth.
- Add the pureed garbanzo beans back to the broth and heat over medium heat until boiling.
- Meanwhile, heat the olive oil in a saute pan and add the garlic and rosemary and cook for 1-2 minutes.
- Add the tomatoes to the saute pan and cook for 10 more minutes, stirring often.
- Add the tomato mixture and beans to the broth and season with salt and pepper.
- Add the dried pasta and cook until al dente.
- Serve sprinkled with parmeggiano-reggiano cheese