Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Chickpea-Tomato Sauce 3.3 (119) 9 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 30 mins Total Time: 30 mins Servings: 4 Garlic and red-pepper flakes give this protein- and fiber-rich pasta dish a kick. Ingredients 1 tablespoon olive oil 2 garlic cloves, minced ¼ teaspoon red-pepper flakes 3 cups cooked chickpeas Coarse salt 1 can (28 ounces) crushed tomatoes 1 can (14.5 ounces) reduced-sodium chicken broth 1 sprig fresh basil, plus torn leaves for garnish 12 ounces medium pasta shells Grated Parmesan, for serving Directions In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot. Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil. Originally appeared: Everyday Food, April 2009 Rate It PRINT