Chic Pea Spaghetti Sauce

Chic peas (garbanzos) are like little meatballs in this tomato sauce.

First I rinse and soak a pound of dry chic peas overnight then I cook them either in my pressure cooker for 20 minutes or simmer them in my crock pot for 2-3 hours with a few tablespoons of olive oil.

A few important tips: Don't add salt until the peas have cooked because it can prevent them from becoming tender. Adding the oil prevents foaming in the pressure cooker which can clog the vent.

After the chic peas are cooked I pour them and the liquid into a large pot. I add a can of pureed tomatoes, a can of tomato paste if I have it, chopped fresh garlic, fresh or dried basil, fresh or dried parsley, oregano, and a few bay leaves. I also add a few chopped carrots, a few stalks of chopped celery, chopped onions, and chopped pitted olives. I love to use Kalamata Greek olives (from Job Lot) because they have a strong flavor. I usually then add some more olive oil and some red wine (cheap burgundy is fine). The sauce can simmer for hours and when it's done it is excellent served over whole wheat spaghetti with freshly grated Pecorino Romano cheese which is nice and salty. (I prefer it to Parmesan.) This sauce is also good as a fast lunch on a slice of toast with grated cheese on top.