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!