3 cups cooked chickpeas (or 2 cans, rinsed and drained) Juice of one lemon Small pinch of cayenne 1 tsp paprika 1 tsp salt 2 Tbsp olive oil 1 large red onion, thinly sliced 8 large garlic cloves, minced handful of chopped fresh basil (lightly packed) 4 cups diced fresh tomatoes (or 2 14.5-oz cans diced tomatoes) 1 pound penne pasta Put a pot of salted and oiled water to boil for the pasta. Mash 2 cups of the chickpeas in a medium-sized bowl (it’s fine if it’s not perfectly smooth). Stir in the lemon juice, cayenne, paprika, salt, and the remaining chickpeas. Heat the oil in a saucepan over medium heat. Saute the onion and garlic until soft, about 5 minutes. Stir in chickpea mixture, basil, and tomatoes. Reduce the heat and simmer, stirring occasionally, for at least a few minutes until the pasta is ready. Cook the pasta, and serve topped with the tomato-chickpea . Serves 4-6.