Spaghetti With Chickpeas

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
738
FAT
91%
CHOL
47%
SOD
40%

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Ingredients for 4 servings

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

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