Red Pepper and Chickpea Conchiglie

How do you pronounce conchiglie? I don't know why but I always say con-quig-ly which I imagine is completely wrong!

This is a simple recipe I threw together in about 25 minutes
Serves 2

Ingredients

• Pasta (I used conchiglie (shells) as that's what we had in but you could use anything) - enough for two depending on how hungry you are
• Half an onion (diced)
• 1 tsp olive oil
• 2 tomatoes (diced)
• 1 tsp lazy garlic ( or one clove of garlic if you're not lazy like me!)
• Handful of frozen mixed peppers
• 1 tin of chickpeas
• About 4-5 tbsp passata
• 1 tbsp dried basil
• Salt and pepper to taste

Method

1. Put your pasta on following instructions on the packet
2. Heat the oil in a small pan on a medium-high heat, and then throw in your diced onion
3. Once your onion is starting to soften add in the diced tomatoes and garlic. Give it a really good mix and let the tomatoes go nice and soft and juicy. 
4. Next throw in the peppers and stir, then the drained tin of chickpeas.
5. Once the peppers have defrosted add in the passata, basil, salt and pepper. Have a taste and see if it needs more - I needed to throw in more salt and pepper.
6. Turn the heat down on the vegetables until your pasta is cooked (I had to keep stirring mine though so they wouldn't burn or stick to the pan)
7. Drain pasta and plate it up and then divide between the plates.

I had mine with a slice of garlic bread that I chucked in the oven from the freezer but you could have cheese or a salad with yours. Whatever you fancy!

Enjoy!