Each serving contains approximately 550 kcal.
- 1 small onion
- 3 garlic cloves
- 5g fresh rosemary
- 400g tin chickpeas
- 2 tablespoons rapeseed oil (30g)
- 1 teaspoon dried chilli flakes
- 2 tablespoons tomato puree (30g)
- 1 vegetable stock cube (reduced sodium)
- 100ml water
- 250g passata (Italian sieved tomatoes)
- 80g wholewheat penne pasta
- 5g fresh flat-leaf parsley
- 3 tablespoons freshly grated Pecorino Romano (or use a vegetarian equivalent – 20g)
- salt (optional) and freshly ground black pepper
- Cut the onion in half, then peel and finely chop. Peel and crush the garlic. Strip the rosemary from the stalks and finely chop – you need one tablespoon in total.
- Drain the chickpeas and rinse under cold water, then pulse in a mini food processor or Nutribullet to finely chop (if you haven't got one use a knife or even a potato masher would work).
- Heat a casserole over a medium to high heat. Add the oil and stir in the onion, garlic, rosemary, chilli, salt (optional) and pepper. Sauté for another 7-8 minutes until softened and very tender.
- Meanwhile, bring a large pan of water to the boil with a pinch of salt (optional). Add the penne pasta and cook for 10-12 minutes or until tender.
- Stir the chickpeas into the onion mixture with the tomato puree and cook for 1 minute. Crumble in the stock cube and add the water and passata. Bring to a gentle simmer, stirring constantly.
- Drain the pasta and fold into the sauce.
- Strip the parsley leaves from the stalks and roughly tear, then scatter on top with the Pecorino to serve.