Serving: 4

Ingredients

• 300 g/ 10 oz / 2 cups pasta

• 5 ml / 1 tsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 1 celery stick, finely chopped

• 425 g / 15 oz can chick peas, drained

• 250ml / 8 fl oz / 1 cup passata

• salt and black pepper

• chopped fresh parsley, to garnish

    Directions

• Heat the olive oil in a non-stick pan and fry the onion, garlic and celery until softened but not browned.  Stir in the chick-peas and passata, then cover and simmer for about 15 minutes.

• Cook the pasta in a larger pan of boiling, lightly salted water until just tender.  Drain the pasta and toss into the sauce, then season to taste with salt and pepper.  Sprinkle with chopped fresh parsley, then serve hot.

  Nutritional Information

• Energy                  374 Kcals / 1570 KJ

• Fat                       4.44 g

• Saturated fat          0.32 g

• Cholesterol             0

• Fibre                     6.41g