Pasta with creamy chickpea and vegetable sauce

• Chickpeas Si Facile, rinsed and drained - 1 jar of 500 ml
• Pasta - About 500g (reserve the cooking water)
• Olive oil - 2 tbsp
• Onion, diced - 1
• Large carrots, diced - 2
• Large zucchini, diced - 1
• Red pepper, diced - 1
• Basil - 1 tbsp
• Curry - 1 tbsp
• Chili flakes - 1 tsp (or other spices according to your taste)
• Garlic cloves, minced - 3
• Tomatoes, diced - 1 can of 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 cooking water.
2. In a large skillet over medium heat, cook onion in oil for about 5 minutes. Add carrots, zucchini, chickpeas, bell pepper, basil, curry powder and chili flakes. Sauté for about 15 minutes until vegetables are tender.
3. Add garlic and cook for 2 minutes.
4. Add tomatoes. Season with salt and pepper. Cook for 5 minutes.
5. Place vegetable mixture in blender and puree until smooth and homogeneous.
6. Place puree in the skillet used previously. Add your pasta cooking water until you get a sauce-like texture (I use 1 ½ to 2 cups). Add pasta and mix well.
7. Divide among plates. Sprinkle with cheese if desired. Enjoy!