Creamy Chickpea Pasta

2 cans chickpeas, drained
2 medium carrots, grated
1 large zucchini, grated
6 medium mushrooms, chopped
2 small onions, chopped
2 garlic cloves, crushed
1/4 tsp turmeric
1/2 tsp dried basil
1/2 tsp mixed herbs
1/2 bottle pasata (pureed tomatos)
1 small can coconut cream
500g pasta

Cook pasta according to the instructions on the packet.  Fry the onion and then add the mushroom and garlic.  Once the mushrooms are soft, add the seasonings, carrot and zucchini.  Once carrot and zucchini are soft, add the chickpeas and pasata and simmer until the flavours combine.  Add coconut cream and serve over pasta.  Enjoy!

Serves: 8-10.