INGREDIENTS
16 oz
macaroni pasta (, gluten free if needed (I use Living Now Organic Quinoa Macaroni))
2 cups
Ultimate Cheese Sauce (, adjust this amount to make it as cheesy you prefer it)
1/2 cup
dried chickpeas (, soaked overnight)
1/4 cup
sweet or yellow onion (, finely chopped )
veggie broth or drizzle of oil to sauté
1 cup
veggie broth (, low sodium if needed)
1/2 cup
diced roasted tomatoes
1 tbsp
tomato paste
1 tbsp
paprika
1 tsp
dried oregano
1/2 tsp
garlic powder
1/2 tsp
sea salt
1/4 tsp
chili powder