Pasta with Chickpea Sauce

This chickpea sauce is surprisingly creamy and luscious. I really love this easy vegan pasta dish! I hope you will too.

Serves 4.

Ingredients:

• 1 (15 oz) can chickpeas with liquid
• 3 Tbsp tomato paste
• 1/2 c water
• 1 sprig rosemary, stem removed
• 1/2 tsp salt
• 2 Tbsp olive oil
• 1/2 medium onion, chopped
• 1/2 c red bell pepper, chopped
• 2 cloves garlic, minced
• 1 Serrano chile pepper, seeded, minced
• 1 Tbsp lemon juice
• 1/2 c pure coconut milk
• 12 oz pasta, cooked al dente

Directions:

1. In a high speed blender, place the chickpeas with their packing broth, the tomato paste, water, rosemary needles, and salt. Process until very smooth. Set aside.
2. Heat oil in a medium sized heavy pot over medium heat. Add onion and bell pepper; sauté 5 minutes. Add garlic and Serrano chile. Sauté another minute.
3. Stir the chickpea mixture into the pot, and bring to a simmer. Reduce heat; simmer 10 minutes.
4. Add coconut milk and correct for salt level. Bring back to heat.
5. Ladle sauce over the cooked pasta. Garnish with parsley, basil, or a dash of dry oregano.