Chili Pumpkin Pasta Sauce

When it gets cold out all I ever want is pasta (with red wine).  I decided to put my leftover pureed pumpkin to good use and make pasta sauce.  There was a lot of flavor crossover between this dish and the pumpkin hummus I made a few nights ago -- but I wanted to make the sauce a bit spicier.

Ingredients:
1 cup whole wheat pasta
1/2 cup pureed pumpkin
1/2 cup chicken stock (can add more/less depending on how thick you want your sauce)
2 tbsp EVOO
1/2 tbsp Bragg's seasoning (for Rosemary)
1/2 tbsp minced garlic
1/2 tbsp Sriracha chili garlic sauce
1/2 tbsp Parmesan cheese
1/2 cup canned chickpeas (optional)

While the whole wheat pasta was cooking, I put all of the sauce ingredients into a sauce pan and simmered for 10 mins.  The pumpkin sauce would've been great alone, but I wanted some added protein, so I threw in the chickpeas.

Here's the final product:

Of course, I added some extra Parmesan on top. It was SO good. The sauce was perfectly spicy and creamy and the chickpeas added some nice texture to the dish.  This blog is becoming a bit of a chickpea overload - But they're such an easy and versatile meal addition and they're extremely filling. I don't like to eat much meat, so chickpeas are a great solution (and cheap). Yum!