• 200g chickpeas Chickpeas, canned, drained
• 160g pasta Pasta, wholewheat, boiled
• 80g courgette Courgette
• 80g kale Kale, raw
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the courgette and kale, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the courgette and kale for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wholewheat pasta first, then the veg and chickpea, spooning over any remaining sauce. Finish with the parmesan.

Tap ingredients and steps to tick them off as you cook.