Bow Ties With Chickpeas And Tomatoes

• 28 ounces whole tomatoes
• 1/4 cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 2 teaspoons salt
• 1 cup chickpeas, rinsed (garbanzos)
• 3/4 lb farfalle pasta
• 1/4 cup chopped flat leaf parsley

1. Drain tomatoes, reserving 3/4 cup of juice. Chop the tomatoes.
2. In large frying pan, heat the oil over moderately low heat. Add the onion, garlic, cumin, cayenne and salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Raise the heat to medium. Add the tomatoes and reserved juice and cook until the sauce thickens, about 20 minutes. Add the chickpeas and cook another 5 minutes.
4. Meanwhile, cook the farfalle until al dente. Toss with the sauce and top with parsley.

tomatoes, olive oil, onion, garlic, ground cumin, cayenne, salt, chickpeas, farfalle pasta, flat leaf parsley

Taken from www.food.com/recipe/bow-ties-with-chickpeas-and-tomatoes-287836 (may not work)