Pasta with creamy chickpea and vegetable sauce

• Chickpeas Si Facile, well rinsed and drained - 1 jar of 500 ml
• Pasta - About 500g (reserve the cooking water)
• Olive oil - 2 tbsp
• Diced onion - 1
• Large carrots, diced - 2
• Large diced zucchini - 1
• Diced red pepper - 1
• Basil - 1 tbsp
• Curry - 1 tbsp
• Chili flakes - 1 tsp (or other spices to taste)
• Minced garlic cloves - 3
• Diced Tomatoes - 1 can 796 ml
• Salt and pepper - to taste
• Parmesan cheese or other - for serving (optional)
• Herbs for serving (optional)

Preparation

1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 2 cups of the cooking water.
2. In a large skillet over medium heat, cook the onion in the oil for about 5 minutes. Add the carrots, zucchini, chickpeas, bell pepper, basil, curry powder and chili flakes. Sauté for about 15 minutes until the vegetables are tender.
3. Add the garlic and continue cooking for 2 minutes.
4. Add the tomatoes. Salt and pepper the mixture. Continue cooking for 5 minutes.
5. Place the vegetable mixture in a blender and puree until smooth and uniform.
6. Place the puree in the pan previously used. Add the cooking water from your pasta until you obtain a sauce texture (I use between 1 ½ and 2 cups). Add the pasta and mix well.
7. Divide among plates. Sprinkle with cheese if desired. Enjoy!