Roasted Red Pepper Chickpea Pasta

What you need

• 8 ounces spaghetti pasta
• 1 jar (12 oz) roasted red peppers, drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic
• 0.5 cup vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• Fresh parsley for garnish

The easy way

1. Cook spaghetti in salted water according to package directions; drain and set aside.
2. In a blender or food processor, combine roasted red peppers, garlic, vegetable broth, olive oil, lemon juice, salt, and pepper; blend until smooth.
3. Heat the blended sauce in a large skillet over medium heat for 2-3 minutes to warm through.
4. Add chickpeas to the skillet and cook for 2 minutes to heat them through and allow them to absorb some flavor.
5. Toss in the cooked spaghetti; mix well to coat evenly, garnish with parsley, and serve immediately.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.