Tuscan Chickpea Sauce - 26g Carbohydrate; 5g Dietary Fiber

Tuscan Chickpea Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
14 ounces chickpeas, canned -- (1 can), drained
3 tablespoons olive oil
1 garlic clove -- peeled and cut in half
2 large fresh rosemary sprigs
4 slices smoked pancetta -- or lean bacon, diced
1 large onion -- peeled and minced
3 tablespoons whipping cream
2 tablespoons dry white wine
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
freshly grated Pecorino Romano

Puree half the chickpeas or garbanzo beans in a blender or food processor and roughly chop the rest. Heat oil in a large saucepan and saute garlic and rosemary over low heat for 1-2 minutes. Remove with a slotted spoon. Add pancetta or bacon to oil and fry until crisp. Add onion and cook 3-4 minutes longer. Stir in cream, wine, pureed and chopped chickpeas or garbanzos. Season to taste. Toss pasta in the mixture and serve at once with grated Pecorino Romano sauce. Makes 4 servings. Chickpeas, also known as garbanzo beans, are popular in many parts of Italy, where they turn up in pasta dishes as well as in soups and side dishes. Because they are quite chunky they go well with pasta shapes. However, this sauce from Tuscany uses a mixture of pureed and whole chickpeas to make an unusual sauce for long flat noodles. You can easily prepare this in the time it takes to cook the pasta.

Per Serving (excluding unknown items): 300 Calories; 19g Fat (55.8% calories from fat); 7g Protein; 26g Carbohydrate; 5g Dietary Fiber; 21mg Cholesterol; 403mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 68 0 0 0 0 0 0