A friend passed on a recipe for pasta in chickpea sauce, which involves cooking chickpeas with a diced onion, a garlic glove, minced basil, and tomato paste until the chickpeas are tender, then pureeing half of them (or simply smushing them with a wooden spoon) to make a chickpea sauce that coats pasta (she recommended fettucine but I use fusilli). Does this seem like an Italian recipe? If so, from what region? I am familiar with pasta con ceci (chickpea soup) but that tends to have a broth of sorts. Has anyone seen a recipe like this and can point me to a cookbook or other source?
Thanks in advance!