Drain the chickpeas

• Drain and rinse the canned chickpeas in a colander.
• White beans or kidney beans also work, but chickpeas or white beans taste best.

Blend the sauce

• Put the chickpeas, the whole jar of pasta sauce, the water, the olive oil and the salt into the blender.
• Blend until completely smooth and creamy.

Cook the pasta

• Bring a large pot of salted water to a boil and cook the pasta until al dente.
• Drain, keeping a little cooking water aside.

Warm the sauce

• Pour the blended sauce into a pan and heat gently, loosening with a splash of pasta water if needed.
• If you used plain tomato sauce instead of pasta sauce, add thyme, oregano and basil.

Serve

• Toss the pasta with the sauce.
• Top with grated cheese and fresh basil.