- canned chickpea - 450 Grams (or about 2 cups of cooked chickpeas)
- chicken soup - 1/2 cup
- olive oil - 5 Art. spoons
- bacon - 1/2 cup
- medium bulb - 1 piece
- garlic - 4 teeth
- chili - 1 pinch
- bank of tomatoes - 1 piece (420 g)
- Basil leaves - 10-15 pieces
- salt - To taste
- Spaghetti - 450 Grams
- Parmesan cheese - To taste
1. Cut the bacon into cubes. Finely chop onion and garlic. Slice the tomatoes. Put 1/3 cup of chickpeas aside. In a blender or food processor, mix the remaining chickpeas with chicken broth several times. 2. In a large saucepan over medium heat, heat the olive oil. Add the diced bacon. Fry for 3 to 4 minutes until it is browned. Add the onions, garlic and a pinch of chili. Fry until the onions and garlic are translucent, about 5 to 8 minutes. 3. Add a mixture of chickpeas, tomatoes and basil, cook for 20 minutes. Season to taste with salt. While the sauce is being cooked, bring the salted water to a boil in a large saucepan. Add the spaghetti and cook until ready, according to the instructions on the package. Put aside a cup of liquid from spaghetti, drain the remaining water. 4. Mix the spaghetti with the prepared sauce, put aside 1/3 cup chickpeas and half the reserved liquid until the spaghetti is evenly coated with the sauce. Cook for about 1 minute. If the sauce is still too thick, add extra liquid as needed. Season to taste, sprinkle with grated Parmesan and serve.
Servings: 4-8