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Spaghetti Chick Peas Recipe

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This recipe for Spaghetti Chick Peas, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Friday, February 15, 2008


1 lb. spaghetti
3 T. olive oil
1/4 tsp. crushed red pepper flakes
2 garlic cloves finely chopped
1 (14-oz.) can chick peas, drained
1/2 tsp. dry thyme
1/2 c. chicken broth
1 (14-oz.) can crushed tomatoes
handful parsley, chopped
grated Parmiginao-Reggiano to pass at table.

Boil water for pasta, salt it and cook spaghetti.

While spaghetti cooks, heat a large skillet over medium heat. Add olive oil, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper, saute for 3-4 minutes. Add 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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