Pasta e ceci

You need (serves 2)

• A tin or jar of chickpeas, with their liquid (400 g) Cook from dried
• Wholemeal short pasta, or broken spaghetti (120 g uncooked)
• An onion, a carrot, a celery stick and two garlic cloves
• A spoon of tomato purée (1 tbsp)
• A sprig of rosemary
• A spoon of olive oil, plus a drizzle to serve (1 tbsp)
• Water or low-salt stock (700 ml)

Make it your own: swap in the vegetables, beans or grains you have, and season it the way you like. With an allergy, check every swap.

When you buy anything ready-made, choose the one whose ingredient list is closest to just the food itself, with no added sugar or salt.

How to make it

1. Soften the chopped onion, carrot, celery and garlic in the oil for 5 minutes, then stir in the tomato purée and rosemary.
2. Add the chickpeas with their liquid and the water or stock. Simmer for 10 minutes, then mash a ladle of chickpeas against the side to thicken.
3. Add the pasta and cook until tender, about 10 minutes, adding a little water if needed. Serve thick, with a drizzle of olive oil.

LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.