Ingredients
4 tbsps olive oil
1 red onion, finely chopped
2 cloves of garlic, chopped
1 litres of vegetable stock
1 can of chickpeas
Pinch of chilli flakes
300g pasta
150g spinach
Method
Heat the oil in a deep saucepan, then add the onion and fry for 8 minutes on a medium heat until soft and translucent
Add the garlic and fry for a couple more minutes, then add the chilli flakes and the tin of chickpeas including the water from the tin
Bring to a simmer then pour over the stock
Turn the heat up, bring the stock to the boil and add the pasta
Cook for 10 minutes until al dente, then add the spinach and stir through
Serve immediately
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