Adapted from Every Day with Rachel Ray (thanks, Karen!).
13 ounces whole wheat pasta
2 tablespoons olive oil
1 onion, washed and chopped
1 fresno chili pepper, washed, seeded, and chopped
4 cloves garlic, minced
1/2 teaspoon cumin seed
2 teaspoons curry powder
1/2 teaspoon tumeric
1 teaspoon salt
1/2 cup vegetable broth
24-ounce bottle strained tomatoes
2 cups cooked chickpeas (or one 15-ounce can chickpeas, drained)
cilantro for garnish
Prepare pasta per package instructions. Drain and set aside when done.
While the pasta is cooking, heat the olive oil and cumin seeds in a large skillet over medium heat.
Add the onion, chili pepper, and garlic and cook, stirring occasionally, until the onion is soft.
Add the curry powder, tumeric, and salt and stir until the spices are heated.
Pour the stock into the pan and stir until blended with the onion mixture.
Add the tomatoes and chickpeas and cook, stirring occasionally, for 15 to 20 minutes, or until the liquid is reduced.
Add the drained pasta to the skillet and stir until blended.
Top with chopped cilantro.