Preparation – step by step recipe
- Heat a splash of olive oil in a large pan. Sauté the onion and garlic for 2–3 minutes until soft and translucent.
- Add the halved cherry tomatoes, paprika, and chilli flakes if using. Cook for a few minutes until the tomatoes start to soften.
- Stir in the tomato paste. Add the pasta, pour in the vegetable broth, and mix well. Let simmer for 10–12 minutes uncovered, until the pasta is al dente. Stir occasionally to prevent sticking.
- When the pasta is almost cooked, add the chickpeas. Warm them through for 2 minutes, then add the spinach and stir until just wilted.
- Taste and season with salt and pepper. Serve immediately and finish with fresh parsley or basil.
