Beryl Tate the Kitchen Doctor E-mail:


INGREDIENTS to serve 4 to 6 people :-

1 small onion - chopped

2 cloves garlic - chopped

1 small courgette - chopped

1 tablespoon vegetable oil

400 g (14 oz) can of chopped tomatoes

1 tablespoon tomato purée

1 vegetable stock cube

50 g (2 oz) pasta shapes or spaghetti broken into even pieces

420 g (15 oz) can of mixed pulses or any one variety of pulses

salt and pepper to taste

pinch of sugar

parsley - chopped



Lightly sweat the onion, garlic, and courgette with the vegetable oil in a saucepan.

Add the can of chopped tomatoes, plus two canfuls of water, then stir in the tomato purée, and the stock cube.

Bring the mixture to the boil. Add the pasta and simmer gently until the pasta is just cooked.

Drain and rinse the pulses, and add them to the pasta mixture. Adjust the seasoning before serving with the chopped parsley.