Italian-style Pasta with Chickpeas and Basil – Maria Middlestead

Ingredients

• 2 cups cooked chickpeas* (can be tinned and drained; check label for sugar, additives)
• 1¼ cups lightly packed, chopped fresh basil
• 4 Tbsp lemon juice
• 3 Tbsp extra-virgin olive oil*
• 2 large garlic cloves
• 1¼ tsp sea salt with kelp*
• 1¼ tsp smoky paprika*
• 150 g cornmeal pasta or rice pasta*