Chickpea And Pepper Pasta

• 11 oz fusilli pasta
• 1 tbsp olive oil
• 3 None shallots, peeled and chopped
• 2 cloves garlic, chopped
• 2 None red bell peppers, deseeded and chopped
• 1 1/2 cups vegetable stock
• 1 pinch paprika
• 1 pinch cumin
• 1 lb chickpeas, cooked and drained
• 2 tsp tomato paste
• 1/2 cup spring onions, trimmed and sliced
• None None fresh basil leaves, to garnish

1. Cook the pasta according to the package directions. Drain.
2. Meanwhile, heat the oil in a saucepan, add the shallots and garlic and saute, stirring, for 2 mins. Add the peppers and cook, stirring, for 2-3 mins. Add the stock, bring to a boil then reduce the heat and simmer for 2 mins. Add the paprika, cumin, chickpeas and tomato paste and simmer for 3 mins. Season.
3. Toss the pasta with the spring onions and sauce. Garnish with basil leaves.

pasta, olive oil, shallots, garlic, red bell peppers, vegetable stock, paprika, cumin, chickpeas, tomato, spring onions, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/17701 (may not work)