Chickpea sauce for pasta

A favorite sauce of my husband’s. (Pictured here with zucchini noodles and black olives.

Ingredients:

1 Rosemary Sprig (about 3 inches)

1 small onion, chopped

2 cloves garlic, minced

1 can ( 15 ounces) of drained chickpeas

1 can (15 ounces ) chicken broth or vegan substitute

1-2 tablespoons fresh lemon juice

1/3 cup of cashews covered in boiling water

2 tablespoons nutritional yeast

salt and pepper to taste

Optional Italian seasoning when serving.

Directions:

In a sauce pan place a bit of water-just enough to keep onion from sticking to pan--- and a spray of olive oil (if desired). Add Rosemary,  onion, and garlic and simmer 10 minutes,

Meanwhile let cashews soak.

After the 10 minutes add the broth, drained chickpeas, and the cashews with the soaking water to the pan. Bring to a boil and then simmer 15 minutes.

After cooking--Remove the hard center stock of the rosemary and Place the ingredients that are in the sauce pan, along with the lemon  juice and nutritional yeast into a high speed blender. Once fully blended taste and add salt , pepper, and more lemon juice if desired.

Serve over pasta or rice or veggies.

Note: for my zucchini noodles after spiraling , sprinkle with Italian seasoning and nuke in microwave one minute. Combine with sauce.

Great with can salmon if you eat fish.