2 tbsp olive oil
Half an onion, chopped
Couple of cloves of garlic, chopped
Half a green pepper, de-seeded and chopped
Celery stick, finely chopped
200g tinned chopped tomatoes
200g chickpeas, rinsed well
Pinch of cayenne pepper
Salt & black pepper to taste
What to do:-
Cook the spaghetti in a large pan of boiling water according to the packet instructions.
Meanwhile, heat the olive oil in a large frying pan and add the onion, garlic, green pepper and celery. Cook over a moderate heat for about 5 minutes or until soft.
Stir in the chopped tomatoes, with their juice, and bring to the boil. Reduce the heat and simmer gently for about 15 minutes, stirring occasionally, until the sauce thickens.
Add the chickpeas, sweetcorn, cayenne pepper and salt and pepper and simmer, whilst stirring, for another couple of minutes.
Drain the spaghetti and mix in with the sauce, or simply transfer straight to plate and add the sauce to the top.
This recipe would also work well with fettuccine or tagliatelle.