Chickpea and tomato macaroni

 

Bert breakfasted as a fireman, shopped as an astronaut and dined as a builder.

If I’d ever wondered what it was like to be famous, walking down a shopping street with a tiny astronaut would have given me a clue. Nearly everyone stared, smiled or stopped to talk. Bert was muttering to himself under his helmet ‘look me! I spaceman!’ 

Not every man can carry off a silver jump suit.

Serves 2-3

1 small onion, chopped

A little olive oil

3 cloves garlic, peeled but left whole

2 carrots, peeled and chopped

2 sticks celery, chopped

400ml passata

1 x 380g can chickpeas

Salt and pepper

2 tablespoons single cream

Macaroni to appetite

This is based on a Nigel Slater recipe but I rarely make a tomato sauce without adding extra veg. I had mine with green salad (Bert mimed being sick) and we both had grated cheese on top.

Gently sauté the onion in a little olive oil. Add the garlic, carrots and celery and cook till the onion’s transparent, then tip in the passata (or tinned tomatoes, if you prefer). Bring to a fast simmer then turn right down and cook on a gentle heat for an hour to an hour and a half.

At the end of the cooking time put the pasta on to boil. Puree the sauce and add the drained chickpeas and cream, seasoning to your taste. Heat through for five minutes then stir through the drained pasta.

If you don’t have a blender, you could finely chop the onion, crush the garlic and grate the veg.

Serve with grated cheese and green leaves (bleurgh).

  

 

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