• 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, sliced
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 150 g (5 oz) green beans, trimmed and diagonally sliced
  • 200 g (7 oz) cherry tomatoes
  • 900 ml (1½ pints) vegetable stock
  • 300 ml (½ pint) tomato juice
  • 150 g (5 oz) dried wholewheat pasta shapes
  • 70 g (2¾ oz) bag wild rocket leaves
  • 6 tablespoons chopped flat leaf parsley
  • salt and pepper

Heat the oil in a large, deep saucepan, add the onion and cook over a medium-high heat for 3–4 minutes until beginning to soften. Add the garlic and cook, stirring, for 1 minute.

Add the chickpeas, green beans and tomatoes to the pan and stir well, then stir in the stock, tomato juice and pasta. Bring to the boil, then cover and simmer for 15 minutes until the pasta is tender.

Remove the lid and continue to cook for a further 10 minutes, adding three-quarters of the rocket and the parsley just before the end of cooking and stirring through. Season generously with salt and pepper.

Serve in warmed serving bowls with the remaining rocket scattered over to garnish, along with warm crusty wholemeal bread.

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