INGREDIENTS
1 14 ounce can
Chick peas
1 handful
Flat-leaf parsley
3 cloves
Garlic
1/2 tsp
Thyme, dry
1 14 ounce can
Tomatoes
1/2 cup
White wine or chicken broth, dry
1 lb
Spaghetti
1
Pepper
1/2 tsp
Red pepper flakes
1
Salt
3 tbsp
Olive oil, extra-virgin
Grated Parmiginao-Reggiano, to pass at table