Curry-Tomato Sauce with Whole Wheat Spaghetti and Chickpeas

By Tufgrlz

Ingredients

• 1 lb. whole wheat spaghetti or other whole grain spaghetti
• 2 Tbs. EVOO (extra virgin olive oil for your non Rachael Ray followers)
• 1 onion, finely chopped
• 1 fresno or other fresh chile pepper, seeded and finely chopped (I didn't put this in)
• 4 cloves garlic, finely chopped (the jar kind is what I used)
• 2 Tbs mild curry powder (or about 2 tsp. turmeric, 1 1/2 tsp each ground cumin and coriander, and a scant 1/2 tsp of each ground cinnamon and cardamom)
• 1/2 cup dry white wine, chicken stock or veggie stock
• 1 can (28 to 32 oz) san marzano tomatoes (really? What? I just used plain ole diced tomatoes)
• 1 can (15 oz) chickpeas, drained

Preparation

Step 1

Cook pasta Al Dente (almost soft), Heat garlic and EVOO and onion and pepper and curry powder. Season with Salt. Add tomatoes and crush with potato masher (or like me put it all in the blender bc your family doesn't like CHUNKS in their food) - especially diced tomatoes.
Toss with Cilantro and Cheese
Okay so my version was a bit dumbed down not so fancy as Rachael Ray. I don't have dry white wine or San Marzano tomatoes but I did have Chickpeas - these are a must