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The chickpea garlic sauce is delicious, flavorful, and savory. It clings nicely to all shapes of pasta and can be combined with quite a number of vegetables. This time I used sauteed broccoli rabe and tatsoi, but you can also use sauteed fresh tomatoes, different types of herbs, sauteed red bell peppers, roasted eggplant, etc. (*Indicates CSA vegetable.)

Recipe adapted from Cooking Light’s Pasta with Chickpeas and Garlic Sauce.


Chickpea Garlic Sauce

  • 2 tbsp extra virgin olive oil
  • 3 large cloves of garlic, minced (or more if you really like garlic)
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 3/4 cup organic, free-range chicken broth


  • 16 oz pasta (such as cavatappi shape – try Severino Homemade Pasta 100% Pure Semolina Flour available at Whole Foods)
  • 1 bunch broccoli rabe, rinsed and chopped (use all the leaves, stems, and florets; discard roots and bottom inch of the stem)*
  • 1 head/bunch of tatsoi (use all the leaves and stems, except discard last 1 inch of the stem)*
  • 1 tbsp extra virgin olive oil
  • Freshly ground pepper
  • 3 tbsp freshly grated Parmigiano-Reggiano cheese
  • 1 tbsp lemon juice (optional)


  1. Heat oil in a medium saucepan over medium heat. Add garlic, saute 1 minute. Add salt, red pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
  2. Start heating 4-5 quarts of water for the pasta (try using an electric kettle and transferring the water to a large stockpot; this will save you a lot of time).
  3. While garlic mixture simmers and the water heats, chop broccoli rabe and tatsoi, rinse and drain. Saute greens in 1 tbsp extra virgin olive oil heated in a large non-stick frying pan on medium heat, until greens are wilted.
  4. Place chickpea mixture in a food processor or blender and process or blend until smooth. Add chickpea garlic sauce to greens, reduce heat to simmer. Simmer for 10 minutes while pasta cooks (see step 5).
  5. Bring preheated water to a rolling boil. Cook pasta in the boiling water, according to package directions, omitting salt and oil; drain well.
  6. Combine pasta, chickpea garlic sauce and greens in a large stockpot (such as the one you used to boil the pasta in). Serve immediately. Sprinkle with freshly grated cheese.