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. Bring to a boil and then simmer 15 minutes.

After cooking--Remove the hard center stock of the rosemary add the cashews/water mixture 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.