Started with a can of chickpeas in a small pan, simmered until soft. Seasoned with curry powder, cracked tellicherry black pepper, kosher salt , turmeric, garlic powder, touch of chili powder and teaspoon of maple syrup. Boil pasta to directions , chop fresh Italian parsley, dill weed , scallions and grape tomatos. Fold into pasta add your curried chickpea sauce and sprinkle a bit of nutritional yeast. Made it up with what was in the cubbard and it tasted great!