Spaghetti with Chickpeas

I found this recipe a couple of weeks back on Smitten Kitchen and immediately added to it the menu for this week. I was a little hesitant given the prime position given to chickpeas in this dish but it was relatively well received by Wil all things considered.   Deb had mentioned that she would have liked this a little saucier and I couldn't help but agree. Once you've thrown the 'sauce' on top of the pasta it really does suck any remaining moisture right up leaving you with some crumbly tasty bits to mix all around. Other than that this was pretty straightforward dish, and ready in no time - perfect on a super stormy Monday night after a run in the rain.  Whilst Wil said he wouldn't say he loved this dish I was quite a fan and would definitely consider making this again, although with twice the sauce next time!

15 ounces canned chickpeas, rinsed and drained or about 2 cups, freshly cooked chickpeas
1/2 cup chicken stock
5 tablespoons extra-virgin olive oil
1/2 cup pancetta, diced (a little shy of 2 ounces)
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch chile flakes
1 14-ounce can tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1 pound spaghetti
Freshly grated Parmesan cheese to taste

Set 1/3 cup of chickpeas aside. In a blender or food processor, combine remaining chickpeas with chicken stock and pulse a few times until chickpeas are chopped.

Place a large pot over medium heat and add olive oil and diced pancetta. Sauté for 3 to 4 minutes until lightly browned; a splatter screen will make your stove look better than mine did after this. Add onions, garlic, and chile flakes. Continue cooking until onions and garlic are translucent, about 5 to 8 minutes.

Add chickpea mixture, tomatoes, and basil, and let simmer for 20 minutes. Season to taste with salt. While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, or tastes like it could use an additional minute’s cooking time. Reserve one cup of pasta water and drain the rest. Toss pasta with chickpea sauce, reserved chickpeas and half of the reserved pasta water until evenly coated and heated through, about one minute. If sauce still feels too thick add reserved pasta water as needed. Season again, as needed, and serve with grated Parmesan to pass.