I’m an early bird. I wake up at 6am every single day. That’s an entire three hours before I have to leave my house to get to work. Mornings are deeply important to me. For starters I’m not a morning person at all, so waking up before everyone else gives me the solitude I require in order to wake up properly and not be a total sh*t all day. I check my emails, read the news, drink coffee, contemplate getting ready, check Facebook, get lost in BuzzFeed and eventually miss the early train that isn’t actually the early train but the train I absolutely need to get in order to arrive at work on time. I tell myself it’s the early train so I don’t feel like a bad person.
Most days I try and cook lunch at home and take it into work, I bet you do too. I bet you’re better than me at doing this as it’s not really one of my strong points. My mornings are so full of doing nothing particularly productive that anything that takes more than 15 minutes is not a viable option.
This pasta dish takes 15 minutes, and requires nothing other than things I already have in my cupboard. It’s also better than just cooking pasta and dumping a load of store-bought sauce on it.
This would all be perfect if most days while running to catch the on-time train I didn’t realise that I’d left my lunch at home.
Pasta with Chickpeas
Serves 2, or 1 hungry person
100g ditaloni pasta (short macaroni)
120g canned chickpeas
3 tablespoons tomato purée
1/2 teaspoon chilli flakes
1 teaspoon dried rosemary
2 shallots, grated
Heat 2 tablespoons of olive oil in a pan and add the grated shallots. Sauté for a few minutes then add the chickpeas, tomato purée and rosemary.
Add the dry macaroni and just enough boiling water to cover. Cook according to pasta packet instructions (around 10 minutes), checking to see if you need to add any extra water occasionally. The pasta will absorb all of the water when cooked, no need to drain.
Remove from the heat, season to taste and stir in the fresh spinach before serving.