Spaghetti alla Ceci

1 pound spaghetti
3 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
3-4 garlic cloves, finely chopped
1 14 ounce can Chickpeas, drained
1/2 teaspoon dried thyme
Black pepper
1/2 cup dry white wine or chicken stock
1 14-ounce can crushed or diced tomatoes
A handful of fresh italian parsley, chopped
Grated parmesan

Bring a pot of water to boil for pasta, salt and cook accordingly.
While spaghetti cooks, heat a large skillet over medium heat. Add EVOO, red pepper flakes. and garlic. Place chickpeas in food processor and pulse to a fine chop. Add chickpeas to skillet with EVOO, season with thyme, salt and pepper. Saute for 3-4 minutes. Add wine or stock, cook down 30 seconds or so, stir in tomatoes and adjust seasoning. Drain pasta, toss with sauce, top with parsley and parmesan. Ta da!