Ready in 20 min
500 g small pasta shells
10 ml stock powder or 1 stock cube
15 ml oil
1 tin chickpeas
1 tin chopped tomatoes
2 cloves garlic
1 onion finely diced
5 – ml Korma (depends on how spicy you like it)
10 ml dried oreganum
10 ml dried parsley
salt and pepper to taste
Add stock powder and pasta shells to a pot of rapidly boiling water.
In a frying pan saute onions till glassy and add crushed garlic with the korma spice.
Drain and rinse the chickpeas and add to the onions. Add the chopped tomato, oreganum and parsley and stir well.
Drain the pasta and return to the pot, stir in the onion, chickpea and tomato mix.
Sprinkle with Parmesan or slices of Parmesan cheese.