Rosemary and Chickpea Pasta

This is a meal for Friday nights, when you head is aching, your feet are tired, and your belly has been rumbling since four in the afternoon. So settle down with a large serving of this, and a favourite magazine and enjoy the weekend!

Rosemary and Chickpea Pasta

2 tablespoons olive oil
1/2 onion, finely diced
800 gram tin crushed tomatoes
400 gram tin chickpeas
1 carrot, peeled and grated
1 tablespoon fresh rosemary, finely chopped
500 grams penne
freshly ground pepper

1 - Cook the penne in a large saucepan of salted water according to the time on the packet, or until the pasta is al dente. Drain.

2 - Meanwhile, heat the olive oil in a saucepan over a medium low heat. Saute the onion gently until golden and tender.

3 - Add the tomatoes, grated carrot and rosemary, and bring to the boil. Turn the heat down and simmer until the sauce is nice and thick.

4 - Add the chickpea and lots of freshly ground pepper, and cook for another 5 minutes. Remove half the sauce and puree it. Add the puree back into the pan with the rest of the sauce, heat through and then serve over the penne.

Green salad

2 handfuls mixed lettuce leaves
1 ripe avocado, diced
1 teaspoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon dijon mustard

Put the lettuce and avocado into a bowl. Mix the oil, vinegar and mustard together in a small cup, then pour over the salad. Toss to combine, then serve immediately.