Ingredients

• 125g (5oz) small macaroni pasta
• 1 tbs olive oil
• 1 onion, finely chopped
• 1 tsp Schwartz Garlic Granules
• 1 tsp Schwartz Rosemary
• 1 tsp Schwartz Oregano
• 1/2 tsp Schwartz Chillies Crushed
• 400g tin chopped tomatoes
• 600ml (1 pint) vegetable stock
• 400g tin chickpeas, drained
• 1 tbs balsamic vinegar
• Schwartz Sea Salt and Black Pepper to season

Method

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.

Nutrition per serving

260 kcalories, protein 11.3g, carbohydrates 40.2g, fat 6.2g, saturated fat 0.8g, fibre 7.1g, salt 1.2g,

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This recipe uses

Garlic Granules

Rosemary

Oregano

Chillies Crushed