Meals and Courses

Linguine with Chickpea and Tomato Sauce

cook 20 mins
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 celery stick, sliced
  • 400 g (13 oz) can chopped tomatoes
  • 175 g (6 oz) baby spinach leaves
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 350 g (11 1/2 oz) linguine
  • 10 basil leaves, torn
  • 50 g (2 oz) Parmesan cheese, grated, to serve
  • Heat the oil in a large saucepan, add the onion, garlic and celery and cook for 3–4 minutes until softened. Add the tomatoes and bring to the boil, then reduce the heat and simmer for 10 minutes. Stir in the spinach and chickpeas and cook until the spinach is wilted.
  • Meanwhile, cook the pasta in a saucepan of boiling water for 6–8 minutes, or according to the pack instructions, until 'al dente'. Drain, then add to the tomato sauce with the basil and toss together.
  • Serve sprinkled with the Parmesan.
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