Fettuccine with Curried Broccoli and Chick-peas

2 cups broccoli
2 TBS oil
1 onion minced
2 cloves garlic minced
1 tsp ginger
1 1/2 tsp curry powder
2 cups chickpeas
1/2 cup vegetable stock
1 cup silken tofu, drained
1/4 cup soy milk
2 TBS lemon juice
1/2 tsp cayenne
1 lb pasta, cooked and drained

Steam broccoli about 5 min and run under cold water to stop cooking and set aside. Cook onion in either oil or water. Add garlic, ginger and curry powder and cook 2 minutes longer stirring occasionally. Add the chick-peas and cook for 2 minutes, then stir in stock and bring to a boil, cooking until liquid is reduced in half. Remove from heat. In a small bowl combine the tofu, soy milk, lemon juice, salt and cayenne until well blended. Slowly whisk into the chick-pea mixture. Add the broccoli and stir to combine. Toss the hot cooked pasta with the chick-pea sauce in a serving bowl and serve.
You may even add chopped spinach for added nutrition.