Chickpea And Pepper Pasta - cooking recipe

Ingredients

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

Preparation

Cook the pasta according to the package directions. Drain.
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.
Toss the pasta with the spring onions and sauce. Garnish with basil leaves.