Store cupboard chickpea stew
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Ingredients
1 tin cooked chickpeas
2 tins chopped tomatoes
400ml water
1 clove garlic, chopped
1 small onion, chopped
1 tin of sweetcorn
200g dried pasta
1 tbsp sunflower oil
1 tsp smoked paprika
Fresh herbs like basil or parsley (optional)
Fresh Parmesan, grated
(optional)
Method
Place the sunflower oil in a large saucepan on a medium heat with the onion and garlic. Stir for five minutes then add the smoked paprika, stir for another minute.
Add the drained chickpeas and stir around so that they are coated in the onions, garlic and paprika.
Now add your tomatoes along with the water. Stir well then break up the pasta into small pieces straight into the pot. Bring to a simmer then cover and cook for 15 minutes.
Now add the sweetcorn, herbs and lots of Parmesan, if using and serve.
Tip: If you fancy a more meaty version add some lardons or pieces of rasher at the very start when cooking the onion and garlic. Or you can serve with a poached egg on top.
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