In a pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente. While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil, crushed red pepper flakes, and garlic. Drain the canned garbanzo beans, then put them in the food processor and pulse-grind them to a fine chop. Add chopped garbanzos to the pan and season with thyme, salt, and pepper then sauté for 4 to 5 minutes. Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste. Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs, or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish. Top with parsley.
Ready in 20 min 5 min prep