This pasta sauce of garbanzo beans is a simple and tasty option for "Meatless Mondays." It can easily fit into a vegetarian lifestyle or even vegan lifestyle if served over vegan-friendly pasta. Enjoy!
1 Lbs. Dried garbanzo beans (Alternatively, you could use canned garbanzos. In that case, I recommend a low-salt variety so you can maintain more control over the seasoning.)
1 Cup Olive Oil
2 Springs Fresh rosemary
4 Cloves Garlic (smashed)
4-5 Cups Vegetable Broth
Kosher Salt to taste (approx. 1 Tablespoon)
Black Pepper to taste
1 Lbs. Pasta of your choice (If using linguine or spaghetti, break into 2-inch pieces. Use egg-free pasta to keep this vegan.)
When using dried beans, this garbanzo bean sauce is going to take a little advance preparation.
I usually soak the beans in water overnight.
If you opt for canned garbanzo beans, I recommend choosing the low-salt variety so that you can better control the seasonings.
This sauce is a super simple and tasty option for "Meatless Mondays," and can easily fit into a vegetarian lifestyle or even vegan lifestyle if served over vegan-friendly pasta.
Enjoy! - The Recipe Wench
Cover dried garbanzo beans in water and soak overnight.
In large pot, heat olive oil over medium heat.
Add rosemary and garlic.
Reduce heat to low and continue cooking for approximately 10 minutes to allow flavors to infuse oil.
Drain garbanzo beans and add to oil.
Add vegetable broth to cover beans and bring to a boil.
Reduce heat, cover partially, and allow to simmer until beans are tender (this may take an hour or more). If needed, add additional broth to ensure beans are covered throughout cooking.
Once beans are tender, remove one-half of the beans to a blender or food processor and puree. Return pureed beans to the pot.
Add salt and pepper to taste.
The sauce should have a "soupy" consistency.
Add a bit more broth (or water from cooking the pasta) if needed to thin the sauce out.