Tomato, pasta and chickpea soup
Heart Foundation approved recipe
- Heat oil in a large saucepan, add finely sliced onion and cook over a medium heat for 10 minutes to soften. Add curry powder and cook for 1 minute more.
- Add 2 x 400g canned tomatoes and juice, pasta shapes and water and bring to the boil, then turn down the heat and simmer for 10 minutes to cook the pasta.
- Add drained chickpeas, peeled and grated carrot, chilli powder and fresh chopped parsley and simmer for 5 minutes to heat through. Season with pepper, to taste.