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Spaghetti alla Ceci

Serve with Warm Chopped Chicken Picatta Spinach Salad.


  • 1 pound spaghetti

  • Salt

  • 3 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan

  • 1/2 teaspoon crushed red pepper flakes

  • 3-4 cloves garlic, finely chopped

  • 1 can, chickpeas (14 ounces), drained

  • 1/2 teaspoon dry thyme, eyeball it

  • Pepper

  • 1/2 cup dry white wine or chicken broth

  • 1 can, crushed tomatoes (14 ounces)

  • Handful flat leaf parsley, chopped

  • Grated Parmiginao Reggiano, to pass at table


Boil water for pasta, salt it, and cook spaghetti to al dente.

While spaghetti cooks, heat a large skillet over medium heat. Add EVOO, 3 turns of the pan, crushed red pepper flakes and garlic. Place chickpeas in food processor and pulse grind them to a fine chop. Add chickpeas to garlic and season them with thyme, salt and pepper then sauté them for 3-4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.

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