• 1 serving of dry pasta shells
  • 1 small tin of chopped tomatoes (around 200g)
  • 1 tin/carton of organic chickpeas in water
  • 1 fresh garlic clove chopped or crushed
  • 1 tsp. sriracha hot sauce
  • Seasoning: Paprika, Salt, Pepper
  • Oils: Extra Virgin Olive Oil


  1. Preheat oven 180. Drain and rinse chickpeas. Grab a baking tray and line with foil. Drizzle with around a tablespoon of extra virgin olive oil. Spread the chickpeas on top and season well with paprika. Give the tray a gentle shake from side to side to evenly cover them in oil. Bake for approx 30 minutes or until crispy.
  2. Keep an eye on the progress of your chickpeas. When they are beginning to dry out, boil the kettle and get your pasta cooking.
  3. Drain the pasta, and re-add the cooked pasta to your saucepan with the chopped tomatoes, garlic and sriracha hot sauce. Stir for approx 2-3 minutes on a gentle heat.
  4. Serve your pasta in a bowl topped with the crispy chickpeas. Simple and delicious.
MainsJames LongVegan