start the water to cook the chickpea pasta till tender. Then, Medium low heat and add a few tablespoons of thick fatty part of the coconut milk this is known as the coconut cream if your coconut milk is already well blended just pour it all in or use 1/2 tablespoon of coconut oil. Once the coconut cream is hot after about a minute add the chopped onion in and cook it down until it starts to brown which should take about 10 minutes at this heat. Now add another dollop of the coconut cream, the minced garlic, and your fresh herbs. Then cook everything for another three to five minutes or until the garlic starts to brown next add the rest of the coconut milk and cook for three or four more minutes. Then put on the back burner to cool, then you need to blend the coconut milk and onion mixture with Immersion blender for your choice of blender.  Sauté some mushrooms and diced zucchini till tender. combine in the pan or a bowl pasta, Coconut sauce, and sauteed zucchini and mushrooms mix well and serve.