We do not use our space particularly well here at Al Dente HQ. With a little organization, our basement could easily be used to hold our non-perishables instead of being the hodgepodge of boxes and stuff that it is currently.

As a result, most of my canned goods (as well as small appliances, baking supplies and cleaning supplies) are stored in an uninsulated, unheated porch off the kitchen. When you consider that the winter of 2015 has been among the harshest and coldest in the history of Syracuse, N.Y., it should not surprise anyone that my canned beans have frozen.

So, my chickpea sauce did not go off hitchless. I had to defrost my canned chickpeas overnight before cooking. Kind of annoying, but really my own fault for not storing them very well.

WHAT WORKED: The immersion blender. There’s no reason why any kitchen should be without one and it’s absolutely integral for creating the thick base of the sauce. Sure, a potato masher does the same trick, but you need an immersion blender.

WHAT DIDN’T: Frozen chickpeas.

EASE OF PREPARATION: Easy to medium, simply because there is a lot of stirring and pan watching that is involved.

BEST FOR: A perfect meatless dinner.

SERVE WITH: Crusty bread.

Pasta With Chickpea Sauce

Adapted from the original at Serious Eats

2 tbsp. extra-virgin olive oil

2 garlic cloves, smashed and chopped

4-15 oz. cans chickpeas

Crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 lb. farfalle

Pecorino-Romano cheese, grated (optional)

1/4 cup chopped parsley (optional)

Set a strainer over a large mixing bowl and pour the chickpeas into it, reserving the canning liquid and letting the chickpeas stand in a separate bowl.

Bring oil to a shimmer in a medium saucepan over high heat. Reduce the heat to medium, add the garlic and cook 2 to 3 minutes, or until the garlic begins to turn golden (but not brown).

In the meantime, bring a pot of water to boil. Add kosher salt and cook the farfalle to the directions on the box. Drain, reserving 1 cup of cooking water.

Add all but one cup of chickpeas to the pan, followed by the reserved can liquid. Bring to a boil, sprinkle in the red pepper flakes, reduce heat and simmer 1 to 2 minutes. Remove from heat and, using an immersion blender, puree the chickpeas into a smooth sauce. Stir in the remaining cup of chickpeas and adjust flavor with salt and pepper.

Return pasta to its cooking pan over medium heat. Transfer the chickpea sauce to the pasta, stirring until the pasta is well coated. Add reserved pasta water to the pot 1/4 cup at a time to thin the sauce per your preference.

Transfer to a serving bowl, garnish with parsley and serve with grated cheese.