Pasta with Chickpea Tomato Sauce

Pulled this from an Everyday Food magazine a while back. I spent some time over the weekend canning tomatoes and thought this sounded like a good use. My mom might just keel over after reading that I loved it because it is very reminiscent of my most dreaded dish from childhood--macaroni and tomatoes (I may have just gagged)! Anyway, I've listed the changes I made and this amount will serve about 4 as a main meal with a good salad and bread on the side.

*2 TBSP. extra virgin olive oil

*2 garlic cloves, minced

*1/2 tsp. red pepper flakes

*1 c. cooked chickpeas (rinse and drain if using canned)

*1/2 tsp. Kosher salt

*1/2 tsp. onion powder

*2 c. cooked tomatoes, pureed or (crushed from can)

*1 c. chicken broth

*1 sprig of basil, plus more for garnish

*10-12 oz. medium pasta shells (depending how saucy you'd like it)

In a medium saucepan, heat oil over medium heat. Add garlic and red pepper flakes, stir to cook until fragrant, about 1 minute. Add chickpeas and season with salt and onion powder. Cook for about 5 minutes. Add tomatoes and broth, bring to a boil. Reduce to simmer and cook about 20 minutes, stirring often until slightly reduced. Add basil to tomato sauce and cook 5 minutes more. Remove basil. Meanwhile, cook pasta according to package directions. Drain and toss with sauce. Serve with Parmesan cheese and basil.