Ingredients
- 1 tablespoon olive oil
- 1 brown onion, diced
- 410g can diced tomatoes with paste
- 10g salt reduced vegetable stock cube
- 100g wholemeal spaghetti or any small wholemeal pasta of choice
- 420g can chickpeas, rinsed and drained
- 420g can peas, corn and carrots, rinsed and drained
Method
Step 1
Heat oil in a large saucepan. Add onion and sauté for 2 minutes or until translucent.Step 2
Add tomatoes, stock cube, pasta and 4 cups of water. Bring to boil, reduce heat and simmer for 10 minutes or until pasta is cooked.Step 3
Add chickpeas and vegetables and heat through.