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Orecchiette and Chickpea in Tomato Sauce

https://www.theguardian.com/lifeandstyle/2018/apr/21/yotam-ottolenghi-quick-flan-fish-pie-pasta-recipes

Serves 1

Ingredients

• 25ml olive oil
• 4 garlic cloves, crushed and chopped
• 200g chickpeas
• 1tsp paprika
• 1tsp ground cumin
• 1tbsp tomato paste
• salt & black pepper
• parsley, roughly chopped
• zest from 1 lemon
• 40g green olives, pitted & roughly chopped
• 100g cherry tomatoes, diced
• 1tsp caster sugar
• 100g dried orecchiette
• 250ml vegetable stock

Directions

1. Pour the olive oil in a large saute pan over a medium heat, then add the garlic, paprika, cumin, salt, tomato paste and chickpeas. Gently fry for about 7 minutes,stirring often.
2. Combine the parsley, lemon zest, olives, sugar and tomatoes, then add to the pan, and cook for two minutes.
3. Add the pasta and stock, and some black pepper and bring to a simmer. Cover with a lid and leave to cook undisturbed for about 15 minutes.