For sauce: in a medium saucepan, cook onion, garlic, cumin, and crushed red pepper in hot oil about 5 minutes or until onion is tender. Stir in the 2 cups of tomatoes, half garbanzo beans, salt and pepper. Cover and cook over med heat until mixture is boiling; reduce heat. Simmer covered for 5 minutes, stirring occasionally. Remove from heat.
Carefully transfer the tomato mixture to a blender or food processor. Cover and blend until smooth. Return all to saucepan. Stir in the remaining garbanzo beans. Cook and stir over low wheat until sauce is heated through.
Meanwhile, cook pasta according to package. Drain pasta. To serve, toss cooked pasta with sauce. Divide mixture onto plates. Top with tomato and feta.
I also add sausage to this dish.
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 35 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4.2mg||1 %|
|Sodium 698mg||24 %|
|Potassium 638.1mg||17 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 17.3g|
|Protein 3.7g||5 %|
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Calories per serving: 120
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