Rigatoni with Chickpea Sauce

Today, I'm giving you a recipe that as been a regular at our house for more than 10 years. It comes from Susan Powter's Food, one of the first books I have read explaining the link between health and nutrition or more to the point, all the junk and crap that is in the foods we eat (or used to!).
Taking care of ourselves and cultivating health is above all, taking responsibility for our food and lifestyle choices. Each thing that we eat is a choice that we make, sometimes a conscious one. But all too often, people refuse to learn where their food comes from and what the implications are. Not to mention, what they are supporting with their money.
So it's definitely an entertaining read from a colorful woman. I learned lots from this book and it opened doors in my mind to help me learn more about the subject and make better choices all around.

So to get back to the recipe, I hope you'll want to try it because rosemary in this is wonderful and the pureed chickpeas give a creamy texture that is very interesting, too! Add fresh parsley from the garden, if you have it!

Rigatoni with Chickpea Sauce
From Susan Powter's book Food.


- 2 19oz cans chickpeas, rinced and drained
- 1 cup vegetable broth
- 1 Tbsp olive oil
- 1 1/2 cups white onion, diced
- 4 cloves of garlic, finely chopped
- 28oz diced tomatoes
- 1 tsp dried rosemary
- 1 1/2 tsp sea salt
- 1/2 tsp pepper
- 1-lb rigatoni (I use a 700g bag)
- fresh parsley, chopped


In a blender, puree half of the chickpeas with the tomatoes. Set aside.

In a big pot, sautee onions and garlic until golden, about 5 to 7 minutes.
Add in the tomato/chickpea mixture, the rest of the chickpeas, broth and rosemary.
Simmer 20 to 30 minutes. (Meanwhile, cook pasta to al dente).

Remove from heat, stir in fresh parsley, salt and pepper and serve over rigatoni.

Bon appétit!