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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a medium saucepan. Add onion, garlic, cumin and crushed red pepper and cook about 5 minutes or until onion is tender. Stir in 2 cups chopped tomatoes, 1/2 cup chickpeas, salt and black pepper. Cover and cook over medium heat until mixture is boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat.
Carefully transfer the tomato mixture to a blender or food processor. Cover and blend or process until smooth. Return all to saucepan. Stir in the remaining 1/4 cup chickpeas. Cook and stir over low heat until sauce is heated through.
Meanwhile, cook pasta according to package directions. Drain pasta. To serve, toss cooked pasta with sauce. Divide mixture between two serving plates. Top with the remaining 1/3 cup chopped tomato and the feta. Sprinkle with black pepper. If desired, garnish with rosemary sprigs.