Bring a large pot of water to a boil and cook your pasta according to package directions for 'al dente' pasta. Once cooked, drain and set it aside.
Meanwhile, add the ¼ cup of broth, onion, and sliced peppers to a large pan and sauté until slightly softened, approx. 5-7 minutes. Then add the garlic and sauté another 30-60 seconds, stirring often, until fragrant.
Add the remaining cup of broth, tomato sauce, chickpeas, and coconut milk to your pan and simmer over medium heat for 5-10 minutes, and turn off the heat.
Then add the cooked penne to your sauce and mix well to evenly coat the pasta. Let stand for a few minutes so the pasta absorbs some sauce, and then serve.
Notes
Store-bought jerk spice blends normally have a lot of sugar. Make your own blend to control the amount of brown sugar or omit it entirely if preferred.
Keep your portions small since pasta and coconut milk are on the heavier side.
For lower fat, use light coconut milk instead of full fat. Or you may use another dairy-free milk, but note the sauce won't be as rich.
Salt your pasta water. Make sure to add enough salt to your pot of water for best texture and flavour. Here’s a handy guide to help you salt your water perfectly each time.
Cook your pasta al dente. Do not overcook! Al dente means that the pasta is still firm once cooked, giving optimal texture in every bite. To ensure it does not overcook, start taste testing a few minutes before the package says it will be ready. It should be tender, but still firm.