Pasta with Chickpeas and Garlic Sauce

serves 4

2 tsp. olive oil
2 garlic cloves, peeled and crushed
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1 (15.5 oz) can chickpeas, rinsed and drained
1 (14 oz.) can vegetable broth
1 1/2 c.ups uncooked medium seashell pasta (about 6 ounces)
1/2 c. grape tomatoes, halved
2 garlic cloves, minced
1 T. minced fresh parsley
1 T. fresh lemon juice
3 T. shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 min. Add salt and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 min.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food processor; process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.