Chickpea & tomato pasta

• Chickpeas (400g tin)2
• Penne / fusilli300g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Chopped tomatoes (400g tin)1
• Stock cubes (12 pack)1
• Dried mixed herbsstore cupboard3g
• Mature cheddar40g

Plus salt and pepper. About £2.15 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 8 minutes. Add 3 crushed garlic cloves and 1 tsp mixed herbs for 1 minute.

2. 2

   Add 2 drained tins chickpeas, 1 tin chopped tomatoes and 1 stock cube dissolved in 800ml boiling water. Bring to the boil.

3. 3

   Add 300g pasta and simmer for 12-15 minutes, stirring often, until the pasta is cooked and the sauce has thickened. Add a splash of water if it gets too dry.

4. 4

   Season and serve topped with 40g grated cheddar.