Shell Pasta in Barbeque Sauce

Barbeque Sauce:

1 cup tomato ketchup

1 tbsp minced garlic

1 tbsp grated ginger

2 tbsp chilli sauce

1 tbsp dijon mustard

1/2 cup balsamic vinegar

1/3 cup sugar

1/4 cup tamari (use soy sauce if you can't find this)

Place all the ingredients in a saucepan and bring to a boil over medium-low heat. Simmer for another 10 minutes, stirring frequently. Set aside.

Pasta:

Cook 1 pound of pasta according to package directions, or until al dente.

 In the last five minutes of cooking add to it:

1/2 large head or 1 small head of cauliflower, separated into small florets

Drain the pasta and cauliflower and place it in a bowl. Add to it:

1 cup dried kala chana (brown chickpeas), soaked overnight and cooked until tender.

1 to 1 1/2 cups of barbeque sauce (go by your tastebuds but add slowly because the sauce is strong)

Mix in 1/4 cup of capers.

Mix well and serve.