• 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 tsp paprika
  • 400g tin chopped tomatoes
  • 2 x 380g tins chickpeas
  • 1 bay leaf
  • 240g conchiglie pasta
  • 70g cavolo nero, chopped
  • 44g parmesan, freshly grated


  1. 1

    Heat the olive oil in a big, heavy-bottomed pan. Add the onion, garlic and paprika and cook on a lowish heat until reduced to a soft gooey heap that's just starting to brown. Add the tomatoes and stir in. Bring to the boil, then turn down to a simmer and reduce for 5 minutes.

  2. 2

    Add the chickpeas and their liquid, a bay leaf and seasoning to the tomato mix. Stir well, bring to the boil, then leave to barely simmer for 30-40 minutes, stirring occasionally to prevent it sticking to the pan.

  3. 3

    Meanwhile, cook the pasta according to the instructions on the packet.

  4. 4

    Gently mash most of the chickpeas in the pan to make a nice thick sauce, keeping some whole. Add the cavolo nero and keep over a gentle heat for 5 minutes. Serve the sauce with the pasta and finish with grated parmesan.

Nutritional Details

Each serving provides
  • Energy 2512kj 600kcal 30%
  • Fat 12.8g 18%
  • Saturates 4.1g 21%
  • Sugars 9.0g 10%
  • Salt 0.43g 7%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

82.2g carbohydrate 19.4g fibre 28.3g protein

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