Creamy Chickpea and Tomato Pasta

Ingredients

• 12 oz pasta
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 clove garlic
• 28 oz canned crushed tomatoes
• 15 oz canned chickpeas
• ½ cup vegetable broth
• ½ cup heavy cream
• ¼ cup Parmesan cheese (optional)
• ¼ cup fresh basil (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Cook pasta according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute more until fragrant.
4. Stir in crushed tomatoes, drained chickpeas, vegetable broth, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing flavors to meld.
5. Reduce heat to low and stir in heavy cream. Heat through for 2-3 minutes, but do not boil.
6. Add the cooked pasta to the sauce and toss to combine.
7. Serve immediately, garnished with grated Parmesan cheese and fresh basil, if desired.