a chickpea "white sauce" served over gnocchi and peas
3 tsp. olive oil
4 garlic cloves, peeled and minced
2 cans chickpeas, drain and rinse
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 tsp. crushed red pepper
28 oz. veggie broth
1 pkg. whole wheat gnocchi
1 cup frozen peas
1 tsp. olive oil
Heat oil in a medium saucepan over medium heat.
Add garlic and saute for 1 minute. Add chickpeas, salt, pepper, red pepper and broth and bring all to a boil. Cover, reduce heat and simmer 15 to 20 minutes.
While it simmers, cook the gnocchi according to the pkg. directions. At the last 2 minutes, throw in the peas to cook with the pasta. Drain all together and mix with the oil.
After the chickpea mixture has simmered, blend all together using either the blender OR an immersion blender until smooth and thickened.
Serve this sauce over the pasta and peas.
the blended sauce