In a medium size pot on medium heat, add olive oil and onions and sauté until they get translucent.
Then add the tomato paste, and cook for another 1 -2 minutes.
Then add the tomato puree and bring the mixture to a boil. Then add the frozen peas, carrots , minced garlic and chickpeas. Cook for about 3 minutes then add 2 cups of boiling water. Add the spices and jalapeños and stir and allow the mixture to come to a rolling boil and then cover the pot and cook for 5-7 minutes.
After about 5 minutes, add additional 2 cups of boiling water and add the potatoes and cook for 5 minutes.
Add another 1 cup of water and bring the mixture to a rolling boil and then add the pasta and stir. Cook the mixture until the pasta is cooked. If you find the mixture is thick , add an additional 1 cup of water. Make sure to taste the sauce and add additional seasoning to your liking.
Add the fresh basil the last 2 minutes of cooking.
Pasta is best served immediately! I love it really saucy. You can garnish the pasta with some fresh basil and harissa.
