“Bacon” and Chickpea Pasta
Adapted from I Eat Food
12 oz. whole wheat spaghetti, cooked and kept warm
6 cloves garlic, pressed
½ lb “bacon”, cut into strips or squares
28 oz can diced tomatoes (preferably petite diced, but I used normal)
1 bunch Swiss chard, chiffonaded
1 generous cup dried chickpeas, soaked overnight and cooked
½ tsp chili sauce
1 tbsp vegetarian chicken bullion
Freshly ground salt and pepper to taste
Heat a large wok over medium heat. Sauté the garlic and mushroom in a bit of water for 5 minutes or so, until tender.
Add the remaining ingredient except pasta, and cook for 10 more minutes, until the chard has wilted.
Serve over pasta.