Coconut Curried Chickpea Pasta

Cook fusilli in large saucepan of boiling salted water for 8 - 12 minutes until al dente. Drain well. 

Meanwhile, heat a large, deep frying pan over medium heat. Add the onion and oil. Saute until browned, stirring regularly. 

Add the garlic and ginger. Cook for 1 - 2 minutes until fragrant. Add the can of tomatoes (with all the liquid) and the cayenne, paprika, cumin and curry powder. Turn the heat up to medium-high. Cook for 3 - 4 minutes until liquid is slightly reduced.

Add the green beans to tomato mixture in the frying pan and cook for 3 - 4 minutes. Add the coconut milk and chickpeas. Stir to mix well and heat through.

Reduce heat to medium-low. Add the lemon zest, lemon juice and carrot strips. Cook for 2 minutes. Add the fusilli and toss to combine. Transfer to a serving dish and garnish with coriander.