For a quicker version you can use tinned organic chickpeas.  Otherwise soak the fresh chickpeas for four hours or leave them to soak overnight.  The amounts below make enough pasta and sauce for four to five servings.  

Chick peas -
1 cup         Organic pasta - 500g
Mushrooms - 2 cups      Carrot - 1      Red onion - 1
Garlic - 1 – 2 cloves      Tinned tomatoes - 2
Coconut cream - 1 x 270ml tin
Parsley - 1 tblsps           Thyme - 1 tsp
Chilli - pinch                  

Method -        Cook the chickpeas
·            Chop the garlic and onion and fry in a large saucepan with oil.
·        Grate the carrot and slice the mushrooms and add to the saucepan
·        Add the spices and tinned tomatoes and let it reduce.
·        Stir in the coconut cream.
·        Add to cooked pasta.

Flavour with any spices you like.  Add sultanas and seeds.

Serving suggestions:
Green salad