CREAMY CHICKPEA PASTA WITH VEGGIES

The base of this recipe stemmed from the bean recipes NYT Cooking posted all around quarantine cooking. I evolved to include more seasonal veggies with added spice. I also found that when adding in the liquid from the beans, and substituting some heavy cream with broth, the creamy affect still happens, but a little healthier.

INGREDIENTS;
1/4 cup olive oil
1 can of chickpeas (reserve the liquid in the can)
Red pepper flakes/salt/pepper
Rosemary
1 shallot sliced
4 garlic clove chopped
1/2 cup heavy cream
1/2 cup broth
1 bunch chopped asparagus (or add your fave veggie— a broccoli or spinach would work)
1 lb spaghetti
1 cup grated parmasean
1 lemon
Cherry tomatoes (I didn’t add these to this because the store didn’t have them)

RECIPE:
In a medium skillet, saute chickpeas, rosemary and red pepper flakes on medium to high heat. After about 7 min, the chickpeas will brown and start to pop. Remove from pan and set aside. In the same pan, add garlic and shallots, a few pinches of rosemary and season with salt, pepper and red pepper flakes. Add in your asparagus and cook for about 5-6 min Add in heavy cream, broth and about 3 tbsp of the liquid from the chickpeas. Cook until thickened, about 3 min. Meanwhile, boil spaghetti in salted water. Reserve 1 cup pasta water in case you need to thicken your sauce later. Combine cooked pasta, asparagus cream sauce and 3/4 grated parm. Depending on creaminess, slowly add in a little pasta water if it looks a little dry. Top with the crispy chickpeas, parm and a little extra rosemary. Enjoy!