Ingredients

400g can chickpeas, drained and rinsed 3 tbsp Coop olive oil 2 tsp ground cumin 1 tsp ground coriander 1 red onion, finely chopped 1 stick celery, finely chopped 2 cloves garlic, finely grated 1/2 tsp smoked paprika 2 x 400g cans Co-op chopped tomatoes 1 tbsp brown sugar Sprig of rosemary (optional) 350g dried spaghetti;

Method

Preheat the oven to 180°C/fan 160°C/Gas 4 Pat the chickpeas dry with kitchen towel, then toss with 1 tbsp of the olive oil, the ground cumin and coriander, and season Roast in the oven for 35-40 mins, tossing halfway, until golden and crunchy Meanwhile, heat the remaining oil over a medium heat in a casserole dish or large saucepan Add the onion and celery, then fry gently for 7-10 mins, until softened Add the garlic and paprika and cook for a further 2 mins, then stir in the tomatoes, sugar and rosemary, if using Bring to the boil, reduce to a simmer and cook for 20-25 mins Season to taste Cook the spaghetti according to the pack instructions Drain, reserving the water, and toss with the sauce, a ladleful of the pasta cooking water and half the chickpeas Divide between 4 deep bowls and top with the remaining roasted chickpeas to serve