Linguine With Chickpea Sauce
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Sage leaves/1/4 teaspoon dry sage||4|
|Fresh rosemary/1/8 teaspoon dry rosemary||1 Pinch|
|Hot pepper||To Taste|
|Chicken stock||2 Cup (32 tbs)|
|Tomato paste||2 Tablespoon|
|Chickpeas||12 Ounce (Drained)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in saucepan.
Add and saute for 1 minute.
Add and cook on a medium-high heat for 5 minutes.
Add and cook for another 10-12 minutes.
Puree and toss with pasta.
Add some extra olive oil before serving, if pasta appears too dry