Pasta with chickpea cream

Ingredients

• 2000 ml water
• 1 teaspoon salt for the pasta water
• 250 g short pasta
• 1 can chickpeas 400 g (240 g drained)
• 3 tablespoons olive oil
• 1 garlic clove
• 1/2 teaspoon salt for the cream
• 1/4 teaspoon ground pepper
• 5 g parsley

Preparation

1. Bring 2000 ml water with 1 teaspoon salt to a boil. Once it boils, add the pasta and cook for 10 minutes. 2. Drain the chickpeas and blend until creamy. 3. Heat 3 tablespoons olive oil in a pan. Add the whole garlic clove and brown it lightly for about 2 minutes, turning it on both sides. Remove it from the pan. 4. Add the chickpeas to the same pan and cook over medium heat for 10-15 minutes, stirring, until thickened. 5. Season the cream with 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Add the cooked pasta and stir for 1-2 minutes over low heat. Take the pan off the heat and sprinkle with chopped parsley, if you like.