Pasta and chickpea stew

 

Pasta and chickpea stew

1 tsp oil

½ onion, chopped

1 garlic clove, crushed

1 level tsp fresh rosemary, chopped

2 oz canned chickpeas, drained

 ½ pt vegetable stock

1 plum tomato, skinned and chopped

1 oz frozen peas

1 oz french beans

1 oz small shaped pasta

1 level tsp fresh parsley, chopped

Black pepper

1 level tbsp pesto sauce

Heat oil in a non stick pan and gently fry onion and garlic. Add rosemary, chickpeas, vegetable stock and tomato. Bring to the boil and simmer for 20 minutes. Add peas, beans, pasta, parsley and black pepper. Cook for another 10 mins. Just before serving stir in 1 level tbsp pesto sauce.

Serving Information

• Serves: 1
• Fat: g
• Calories: 350