Curried Shells with Chickpeas
Updated: Aug 28
1 lb. of dried pasta of choice – cook as directed on package, reserve 1 cup of pasta water
1 can, 15 oz. of chickpeas, drained
1 can, 15 oz. of Coconut Milk
¼ cup of veggie stock or pasta water
1 medium onion, minced
2 sliced jalapeños
4 cloves of garlic, minced
3 tablespoons of Olive Oil
2 tablespoons of tomato paste
1 tablespoon corn starch
1 teaspoon of curry
1 teaspoon paprika
1 teaspoon of ground ginger
½ teaspoon chili powder
Cilantro and crushed red pepper to garnish.
Salt and Pepper Taste
Place a large skillet over medium-high heat, add oil, onions, and jalapenos, sauté until soft. Now add tomato paste and garlic, stir, followed by the dried spices, corn starch, and veggie stock. Sauté for an additional minute. Add chickpeas and coconut milk, seasoning, stir, bring to a boil and reduce, simmer for about 10 minutes or until sauce starts to thicken. Remove from heat.
In a large serving bowl place pasta, pour sauce over pasta, toss, garnish and serve.
Note: if sauce gets too thick add more pasta water to thin.