Chickpeas Pasta

Date: Tue, 24 Aug 93 10:45:23 EDT
From: jfrawley@mailbox.syr.edu

CHICKPEAS AND PASTA

Eventhough I love to cook from scratch, there are some times when
I am too tired or don't have enough things on hand to do so. Two
items that I buy are prepared spaghetti sauce and canned beans.
I threw this together in about 10 minutes with ingredients I had on hand.

--Sauce
(note: optional items are marked with an *)

Start the pasta water boiling before you begin assembling the
ingredients for the sauce

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 basil to taste

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!