Page 62 - Healthy (March - April 2020)

Rigatoni with tomato and chickpeas

Serves 4
Prep 5 mins, cook 15 mins
350g rigatoni
1 × 400g can chickpeas, drained
1 × 400g can chopped tomatoes
50g green olives, pitted
1 tbsp dried oregano
1 pinch of chilli powder
2 tbsp olive oil
1 onion, thinly sliced
800ml water
2 pinches of salt
2 pinches of pepper
Grated vegetarian cheese, to serve

Put all the ingredients except the cheese
in a 26cm casserole dish and cook for
approximately 15 minutes over a medium heat,
stirring regularly. Serve with the grated cheese.

62 healthy-magazine.co.uk