articlesforchristians

Makes 4 servings | Hands-On Time: 30 minutes
Total Time: 30 minutes

What You Need

• 3 Tbsp. olive oil, divided
• 1 (15-oz.) can chickpeas, rinsed and drained
• Seasonings: ½ tsp. each
  • paprika
  • cumin
  • coriander
  • cinnamon
• salt and black pepper to taste
• 1 tsp. garlic powder
• 1 medium onion, chopped
• 2 cups vegetable broth
• 1 (28-oz.) can crushed tomatoes
• 1/2 (16-oz.) pkg.  Spaghetti
• 1 (8-oz.) pkg. fresh mozzarella pearls or mozzarella
• (cubed), if desired

What You Do

1. Heat 2 Tbsp. oil in Dutch oven on MEDIUM-HIGH heat.
2. Add chickpeas and seasonings.
3. Cook and stir until chickpeas are golden, about 5 minutes. Remove from pan and set aside.
4. Reduce heat to MEDIUM.
5. Add 1 Tbsp. oil and onion to pan; sauté 2 to 3 minutes.
6. Add broth, tomatoes, and garlic powder. Heat to boiling.
7. Add spaghetti, breaking to fit if necessary.
8. Reduce heat and cover partway; simmer 10 to 12 minutes or until pasta is just tender and sauce is thickened, stirring frequently.
9. Remove from heat.
10. Stir in chickpeas and cheese. Sauce will thicken as it stands.