Chickpeas and Pasta
1/2 jar prepared spaghetti sauce
@ 1 small can (6 oz?) tomato paste
@ 1/3-1/2 cup plain low-fat soy milk
@ 1/4 cup nutritional yeast
1 can chick peas, drained and rinsed (or 1 cup cooked chick peas)
2 garlic cloves (or garlic powder)
4-5 medium leaves of fresh purple basil or dried
Note: optional items are marked with @.
Start the pasta water boiling before you begin assembling the ingredients for the sauce. Add a small amount of spaghetti sauce to pan and saute garlic in it. Mash 1/2 of the chick peas. Throw all the ingredients into a saucepan and cook down until desired thickness (I like the flavor of the extra tomato paste and use the soymilk to thin it down a bit; I like to play with these concoctions, and these two ingredients really added to the final product). Heat through and serve over pasta w/kale. I made the nutritional yeast an optional thing because I know it is hard to come by in some areas.
Pasta: Cook any pasta of your choice (I cooked 1/2 angel hair and 1/2 amaranth pasta) While pasta is cooking, tear up some fresh leaves/stalks of kale and add to pasta about 3 minutes before pasta is done. Drain pasta/kale mixture and serve with sauce
There may or may not be enough left over. Amounts used made three meals for me. Enjoy!