Prep 5 mins
Cook 30 mins
STEP 1Bring a pan of water to the boil. Cook the macaroni for 2 minutes less than the packet instructions so the pasta is still al dente.
STEP 2Heat the oil in a large pan. Fry the onion and Garlic Granules over a medium-heat for 4-5 minutes. Stir in the Rosemary, Oregano and Crushed Chillies and cook for a further 2 minutes.
STEP 3Stir in the tomatoes, stock, chickpeas and balsamic vinegar. Season to taste and simmer gently for 20 minutes.
260 kcalories, protein 11.3g, carbohydrates 40.2g, fat 6.2g, saturated fat 0.8g, fibre 7.1g, salt 1.2g,