Penne with Tomato Sauce and Chickpeas

Ingredients

• 1 clove of garlic
• 2 carrots
• 3 tbsp olive oil
• 0.5 tsp cumin
• a pinch of cayenne pepper
• 200 g crushed tomatoes (canned)
• 50 ml Soy cream
• Salt
• Pepper
• dried rosemary
• 250 g whole wheat pasta (penne)
• 100 g chickpeas
• 0.5 tsp turmeric powder
• 1 tsp sesame seeds
• 1 handful of arugula

Instructions

1. 1.

   Peel and chop the garlic. Peel, wash, and dice the carrots.

2. 2.

   Heat 2 tbsp of oil in a pot, sauté the garlic and carrots for 5 minutes over medium heat, then add cumin, cayenne pepper, and tomatoes and simmer for another 4 minutes over low heat. Stir in soy cream and season the sauce with salt, pepper, and rosemary.

3. 3.

   Meanwhile, cook the pasta according to package directions in plenty of boiling salted water for 8 minutes until al dente. Then drain and let it drip.

4. 4.

   For the chickpeas, heat the remaining oil in a pan, add the chickpeas, turmeric, and sesame seeds and sauté for 4 minutes over medium heat. Season with salt and pepper. Wash and dry the arugula.

5. 5.

   Place the pasta in bowls, spoon the sauce with chickpeas over it and serve sprinkled with arugula.