Spiced Chickpea Sauce

• 1 (19-ounces) can chickpeas, rinsed and drained, divided
• 1/3 cup extra-virgin olive oil
• 6 black peppercorns
• 3 whole allspice
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1/4 teaspoon cinnamon
• 3/4 teaspoon dried oregano
• 1/4 teaspoon sugar
• 1 1/2 teaspoons fresh lemon juice
• 1 small red onion, finely chopped
• 1/2 cup chopped cilantro
• 1/2 cup chopped flat-leaf parsley
• Accompaniment: 1 pound penne, cooked and drained, reserving 1 cup cooking water; lemon wedges

1. Puree half of chickpeas with oil, spices, oregano, sugar, lemon juice, and 1/2 teaspoon salt in a food processor until almost smooth.
2. Transfer puree to a large bowl and stir in remaining chickpeas, onion, and herbs.
3. Toss hot penne with sauce. Thin with some of cooking water.

chickpeas, extravirgin olive oil, black peppercorns, allspice, cumin seeds, coriander seeds, cinnamon, oregano, sugar, lemon juice, red onion, cilantro, flatleaf, accompaniment

Taken from www.epicurious.com/recipes/food/views/spiced-chickpea-sauce-354483 (may not work)