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
METHOD :-
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.