Chickpea Pasta

This recipe is fast, cheap, seriously low in fat, high in fiber and it tastes fantastic!

Ingredients:

1 tablespoon olive oil
One chopped onion
1 teaspoon minced or finely chopped garlic
Chili flakes (the amount is up to you; I tend to use about four good shakes of the jar for a medium spiciness)
Mixed herbs (fresh lemon thyme is great in this recipe)
310 grams can chickpeas (Also known as ceci or garbanzo beans)
One can diced tomatoes
1 tablespoon tomato paste (or tomato purée, depending on where you’re from)
A couple of handfuls of fresh baby spinach leaves, or half a pack of frozen spinach
Pasta (I usually use penne or large spirals) 

Method:
1. Sauté onion, garlic, herbs, and chili flakes in olive oil until onion is translucent
2. Pour in tomatoes and drained chickpeas.
3. Bring to the boil and then turn down to a simmer.
4. Stir in spinach and tomato paste.
5. Cook the pasta as per the instructions on the package.
6. Simmer the sauce until pasta is cooked then serve topped with grated parmesan cheese and some cracked pepper. 

Note: You might wish to add a little salt or maybe even a little red wine to the sauce while it is cooking.