Sun-Dried Tomato And Chickpea Spaghetti - cooking recipe

Ingredients

1 tbsp olive oil
2 None onions, finely diced
2 cloves garlic, finely diced
1/2 lb celery, finely chopped
1/4 lb sun-dried tomatoes, sliced
1 - 15 oz can chickpeas
1/2 lb vegetable stock
1 lb spaghetti
1 oz basil, chopped
1/2 cup Parmesan cheese, shaved

Preparation

Heat the oil in a frying pan, add the onion, garlic and celery and saute over low-medium heat for 5-6 mins until soft. Add the sun-dried tomatoes, chickpeas and stock then bring to a boil and simmer for 8-10 mins. Season.
Meanwhile, cook the pasta in salted boiling water according to the package instructions then drain. Toss the pasta and sauce together then transfer to a serving bowl. Sprinkle with the basil and Parmesan then serve.