Pasta With Chickpeas And Garlic Sauce

• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 3/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 1/2 cups uncooked medium pasta shells (about 6 ounces)
• 1/2 cup halved grape tomatoes
• 2 garlic cloves, minced
• 1 tablespoon minced fresh parsley
• 1 tablespoon fresh lemon juice
• 3 tablespoons shredded parmigiano-reggiano cheese

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
3. Place chickpea mixture in a food processor and process until smooth.
4. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
5. Sprinkle with cheese. Serve immediately.

olive oil, garlic, kosher salt, red pepper, chickpeas, chicken broth, pasta shells, halved grape tomatoes, garlic, parsley, lemon juice, cheese

Taken from www.food.com/recipe/pasta-with-chickpeas-and-garlic-sauce-152052 (may not work)