Pasta With Chick Peas And Tomatoes

• 1 16 oz can of chick peas, drained and well rinsed
• 1 32 oz can of whole tomatoes with juice
• 1 16 oz box of pasta (recommend conchigle (shells) or other medium/small shape that holds sauce well)
• 1 - 2 cloves garlic, chopped fine
• 1/2 onion, sliced thin
• Pinch of saffron threads (optional but recommended)
• 2 tblspn extra virgin olive oil, plus more for drizzling
• 1 cup strong vegetable broth (either 2 cups home made broth or low-sodium store-bought broth reduced to 1 cup), kept at a simmer, covered
• Salt and pepper, to taste
• Small bunch of fresh parsely, chopped
• Sprikle of parmesan cheese (optional)

1. Over meadium-low heat in a large sautee pan combine oil, onion, chick peas, cook (stir often) until onion begins to soften but now brown. Turn heat to low, add garlic, stir for 1 to 2 more minutes or until garlic softens but does not brown.
2. Crush saffron in a small bowl or mug and add about 3 teasoons of the hot broth to extract saffron flavor. After soaking for 2 - 3 minutes, add to chickpea mixture
3. Gently crush whole tomatoes with your hands or a fork, add tomatoes with juice to pan. Bring to a low simmer for 15 to 20 minutes, until tomatoes and chick peas begin to soften through, and sauce begins to form. Season with salt and pepper to taste.
4. While chickpea/tomato mixture is simmering, cook pasta according to package instructions, but strain 1 to 2 minutes before desired doneness, reserving one cup of the pasta's cooking water
5. Add 1/2 of the broth and all of the pasta to tomato/chick pea mixture, stirring constantly, on high for 2 to 3 minutes as pasta finishing cooking and some of the liquid gets absorbed/evaportes (add remaining broth and pasta water as necessary if mixture becomes too dry)
6. Revome from heat, drizzle with a little raw olive oil (to taste)and fresh parsely, toss to combine, serve hot, with parmesan on the side or sprikled on top if desired.

chick peas, tomatoes, pasta, garlic, onion, saffron, olive oil, vegetable broth, salt, fresh parsely, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-chick-peas-and-tomatoes-1202880 (may not work)