Spaghetti with chickpeas and spicy roasted tomato sauce
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Chickpeas just might be my favorite legume and I have them on hand all the time. I cook them up in a slow cooker on high for about three hours, and keep them in the refrigerator for up 5 - 6 days. I make this tomato sauce ahead of time too and keep it in the refrigerator for quick vegetarian dinners just like this favorite one of mine.
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