A delightful pasta dish with a creamy chickpea-based sauce, perfect for a comforting meal.
Blend most of the chickpeas with water until smooth.
Adding a bit of olive oil to the blender can make the puree smoother.
Heat olive oil in a saucepan and sauté garlic and onion until fragrant.
Keep the heat medium to avoid burning the garlic.
Add parsley, basil, bay leaf, and tomatoes to the saucepan and cook for a few minutes.
Crush the tomatoes slightly with the spoon for a chunkier sauce.
Mix in the chickpea puree and remaining whole chickpeas, then simmer for 20 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Cook the pasta in boiling salted water until al dente, then drain.
Reserve some pasta water to adjust the sauce consistency.
Combine the pasta with the sauce, adding a bit of pasta water if needed.
Toss well to coat the pasta evenly with the sauce.
Serve hot, garnished with grated parmesan.
Add a sprinkle of fresh parsley for a pop of color.
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