Chickpea and Tomato Stew with Spaghetti

Ingredients

• 2 cans (15 oz each) drained and rinsed canned chickpeas
• 6 oz broken in half spaghetti
• 1 can (14.5 oz) canned diced tomatoes
• 1 diced yellow onion
• 3 cloves minced garlic
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1/4 tsp red chili flakes(optional)
• 1/2 tsp salt
• 1/4 cup chopped fresh parsley

Instructions

1. 1

   Bring a pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.

2. 2

   Meanwhile, heat olive oil in a wide skillet over medium heat. Cook onion 5 minutes until soft, then add garlic, rosemary, and chili flakes; cook 1 minute.

3. 3

   Add diced tomatoes and chickpeas; simmer 12 minutes, mashing some chickpeas against the pan to thicken the sauce.

4. 4

   Add the spaghetti and a splash of pasta water; toss to coat.

5. 5

   Finish with parsley and serve.