Creamy Chickpea Pasta with Parmesan Cheese

Unfortunately when I was "adapting" the recipe, I added too much stock so it was a little soupy. I'll give you the recipe the way I made it, but maybe you should start with a cup of stock and if it doesn't blend well, add a bit more until it's a thick saucy consistency. I'm still posting the recipe, because even though it didn't turn out right, it was still incredibly delicious!

 

 

Creamy Chickpea Pasta with Parmesan Cheese

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Makes 4 servings

 

Ingredients

• 2 cups dry pasta
• 2 cups of chickpeas, drained and rinsed 
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 3 cups chicken stock
• 1/2 cup sour cream
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons dried parsley (I didn't have fresh. Boo!)
• salt
• pepper
• olive oil

Directions

1. Cook the pasta according to package directions. Use any shape you like. Shells or any kind with ridges would work best to hold the sauce. Set aside.
2. Cook the onions over medium heat in some olive oil until golden brown, about 5 minutes, then add the garlic. Cook another minute or two until the garlic turns golden. Be careful not to burn it. 
3. Add some salt and pepper to taste along with the chickpeas then add the stock and bring to a simmer.
4. Blend the mixture with 2 tablespoons of olive oil until smooth. Stir in the sour cream. 
5. Toss the pasta with this fabulous sauce then add the cheese and parsley. If you have fresh it's better, but I didn't.
6. This is where you might sprinkle on more cheese and bake it if you had time.  Otherwise, eat some and pack the rest for lunch! If there's anything left after that, serve it to your kids for dinner! I don't know about yours, but mine go crazy for pasta!

Tips:

• Make it vegetarian by using vegetable stock!