One-pot chickpea and tomato pasta

INGREDIENTS: 
 

• 1 T olive oil
• 1 medium onion, finely chopped
• 1 stick celery, finely chopped
• 2 cloves garlic, crushed
• 400 g diced tomatoes
• 2 cups water
• 2 cups fresh free-range chicken stock
• 250 g chickpea pasta
• 400 g chickpeas in brine, drained and rinsed
• sea salt and freshly ground black pepper, to taste
• a handful basil
• light sprinkling parmesan, grated, and for serving OR
• 1 tsp nutritional yeast

METHOD:

1. Gently soften the onion and celery in the oil. Stir in the garlic. And the diced tomatoes and simmer for about 5 minutes.
2. Pour in the water and stock and bring to a boil. Add the pasta and chickpeas and season. Simmer uncovered, stirring occasionally, for 10 minutes or until the pasta is al dente. Check the seasoning.
3. Add the basil and parmesan before serving. Pass around extra parmesan.

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