Spaghetti with Chickpea Red Sauce

• 3 tablespoons EVOO
• 2 to 3 tablespoons fresh rosemary leaves, finely chopped
• 3 to 4 cloves garlic, chopped or sliced
• 1 Fresno chile, finely chopped or 1/2 teaspoon dried chile flakes
• 1 small onion, finely chopped
• Salt and pepper
• 2 tablespoons tomato paste
• 1/2 cup dry white or red wine
• One 15- to 18-ounce can chickpeas/ceci beans, lightly drained
• 1 cup chicken stock
• One 28- to 32-ounce can San Marzano tomatoes
• 1 pound whole-grain, farro or whole wheat spaghetti
• Freshly grated pecorino, for topping
• Handful fresh flat-leaf parsley leaves, chopped

1. Heat the EVOO in a Dutch oven or large skillet over medium to medium-high heat.
2. Add the rosemary, garlic, chiles, onions and some salt and pepper.
3. Stir and cook for 5 to 7 minutes.
4. Add the tomato paste, stir 1 minute, and then add the wine.
5. To a food processor, add half of the chickpeas and the stock, and pulse into a fine chop but not a puree.
6. Add the chickpea mixture to the sauce.
7. Add in the tomatoes, breaking them up a little and add the remaining whole chickpeas.
8. Reduce the heat to a simmer, and cook to thicken the sauce, about 20 minutes.
9. Turn off and cool, then store for a make-ahead meal.
10. Reheat the sauce over medium heat, partially covered, adding a little stock or pasta water to thin, if necessary.
11. To serve, bring a pot of water to a boil for the pasta.
12. Salt the water, and cook the pasta to al dente.
13. Remove 1/2 cup of the starchy cooking water and add to the sauce, if necessary.
14. Strain the pasta and add to the sauce.
15. Toss to combine for 1 full minute.
16. Serve the pasta in shallow bowls topped with cheese and parsley.

evoo, rosemary, garlic, chile, onion, salt, tomato paste, dry white, chicken stock, tomatoes, whole wheat spaghetti, freshly grated pecorino, handful fresh flatleaf

Taken from www.foodnetwork.com/recipes/rachael-ray/spaghetti-with-chickpea-red-sauce.html (may not work)