Pasta with Chickpeas

Taken from Family Circle's Fast Kids' Food

Ready to eat in 30 minutes

Serves 6

3 cups (270g) spiral pasta

1 tablespoon oil

1 large onion, chopped

2 cloves garlic, crushed

2 x 425gm cans crushed tomatoes

1 tablespoon tomato paste

425 gm can chickpeas, drained

1 teaspoon dried Italian herbs

2 teaspoons sugar

1 cup (125gm) finely grated cheese

Bring a large pan of salted water to the boil and cook the pasta according to the manufacturer's instructions. Drain well.

Meanwhile, heat the oil in a large pan, add the onion and cook for 2-3 minutes, or until soft. Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, chickpeas, Italian herbs and sugar. Bring to the boil, reduce the heat and simmer for 10 minutes. Preheat the grill.

Return the pasta to the pan, then add the tomato mixture and stir to combine.

Transfer the mixture to a large shallow baking dish or six individual baking dishes, and sprinkle with the cheese. Cook under the grill until the cheese is just melted and bubbling. Serve with some steamed green vegetables.

Nutrition per serve

Protein 15g; Fat 10g;

Carbohydrate 45 g;

Dietary Fibre 7.5 g;

Cholesterol 20mg;

1495 kj (355 cal)

Note: Borlotti or butter beans can be substituted for chickpeas if preferred.

Tonight is the first time I have tried this recipe. Having not tasted chickpeas before, I was a bit wary to give it a try. Surprisingly my son actually ate it all except for a couple of chickpeas left in the bottom of his bowl. I did add 2 teaspoons Vegeta and some breadcumbs with the cheese. Quite tasty.

xTania