Spicey Chickpea/Butterbean Pasta (Vegan)

Directions

Make pasta as usual.

Meanwhile, heat a dutch oven over med heat.

Add a little veg stock.

Chop chilis into large chunks and sauté in stock (include the seeds) for about 2 minutes.

Add chickpeas and more veg stock and cook for 5 to 10 mins.

Add the butterbeans with liquid and the rest of the veg stock.

Let simmer and liquid reduce some.

If chilis are not hot enough, purée in blender or chopper 1 or 2 jalepanos and add.

Then add tobasco to taste.