Boil whole wheat fettuccine for 20 minutes or until soft. In a separate pan simmer organic marinara sauce with chopped onions, green and red peppers, fresh corn and broccoli. Simultaneously, add three scoops of chickpeas into the simmering sauce. Top off with garlic, pepper and vegit and cook for five more minutes. Serve with sautéed spinach (onions, garlic, and Bragg Liquid Aminos), raw or steamed broccoli florets and whole wheat toasted garlic bread. Yum!