Ingredients

3 cups Cooked chickpeas
Juice of 1 lemon
1/16 to 1/8 tsp. Cayenne
1 tsp. Paprika
1 tsp. Salt
2 tbsp. Canola oil
1 1/2 cups Thinly sliced red onion
8 Large garlic cloves, peeled and minced
1/2 cup Chopped fresh basil
4 cups Diced fresh tomatoes
1 pound Dry rigatoni
Finely grated Romano cheese for topping

Description

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