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Chickpeas and Pasta

1/2 jar prepared spaghetti sauce
1 small can tomato paste (optional)
1/3-1/2 cup plain low-fat soy milk (optional)
1/4 cup nutritional yeast (optional)
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

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.

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.

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