Storecupboard saucy pasta & chickpeas

• pasta shape100g small g

  such as orzo or macaroni

• olive oil↗1 tbsp tbsp

  or butter

• garlic cloves↗2 small

  crushed

• of any vegetablesaround 200g g

  such as cherry tomatoes, peppers, peas, broccoli or courgettes, chopped into small pieces

• sundried tomato paste↗2 tbsp tbsp

  or tomato purée mixed with a pinch of sugar

• cooked chickpeas↗400g can g

  drained

• dried oregano↗½ tsp tsp
• parmesan↗50g g

  or strong cheddar, grated

Step-by-step instructions

1. 1

   Boil the kettle and cook the pasta following pack instructions.

2. 2

   Meanwhile, heat a frying pan on a medium heat, add the oil or butter, then stir in the garlic and veg. Fry for a couple of minutes until just softened, then add the sundried tomato paste or tomato purée, chickpeas, oregano and a ladleful of the pasta cooking water. Season well and cook for another 1-2 mins.

3. 3

   When the pasta is just cooked, drain and reserve a cup of the water. Add the pasta to the veg, then stir in the cheese. Stir well, adding another splash of cooking water if the mixture is too dry. Transfer the pasta to a Thermos or lunchbox, with extra cheese if you like. Will keep chilled for up to three days.