"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Molly’s Tomato Chickpea Sauce Recipe

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This recipe for Molly’s Tomato Chickpea Sauce, by , is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Merilyn Toy

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
¼ cup olive oil
¼ cup butter
1 medium onion, finely chopped
3 large garlic cloves, chopped
1 tsp. dried rosemary
19 oz. (540g) can chickpeas, undrained
2 tbsp. tomato paste
1 tsp. salt
Lots of freshly ground black pepper
Parmesan cheese for garnish, if desired

Directions:
Directions:
Melt butter with oil in a medium skillet. Add onion, garlic, and rosemary, and cook until onion is tender, about 3 minutes. Add remaining ingredients and simmer for about 10 minutes. Remove about 1 cup of the chickpea mixture to a food processor and puree. Return mixture to skillet, stir to combine and heat through. Do not continue to cook or it will thicken too much. Toss with hot pasta in a serving bowl and serve at once.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
~20 minutes
Personal Notes:
Personal Notes:
For an easy, delicious weeknight meal try this recipe.

 

 

 

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