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.

Chickpea and Tomato Curry

2 onions, roughly chopped
2 garlic cloves, crushed
2 large portobello mushrooms, chopped
1 tsp turmeric
1 tsp ground coriander
270mL can coconut cream
2 x 400g can chickpeas, drained and rinsed
3 large tomatoes, roughly chopped
Salt to taste

Fry onions.  Add garlic and mushrooms and fry until mushrooms are soft.  Add seasonings, chickpeas and tomatoes and cook until tomatoes have broken down and softened.  Add coconut cream and serve over rice or mashed potato with steamed vegetables.  Enjoy!

Serves 8-10