1 pkg fusilli pasta
1/2 bag Italian mixed frozen vegetables
1/2 can chickpeas
2 tablespoon olive oil
3 garlic cloves, crushed
1 tablespoon Italian seasoning
1 teaspoon basil
1 dash chili flakes
1 big can diced tomatoes
1/8 cup ketchup
Salt to taste
1. Cook pasta according to direction. Add frozen vegetables in the last 4 minutes of cooking the pasta. Drain pasta and veggies.
2. In a big wok, heat oil, garlic, and herbs. Add the pasta and vegetables. Mix to cover with the oil. Add chickpeas and mix.
3. Add tomatoes, ketchup and salt and stir until heated thoroughly.