Chickpea Cassoulet with Tomatoes
- 1 packet Wright Sprouts Chickpeas
- 1 onion
- 3 cloves garlic
- 400gm tin chopped tomatoes
- 2 tsp chopped fresh thyme
- 1 handful spinach
- 1/2 tsp paprika
- 1/4 - 1/2 packet spaghetti noodles
- 1/2 cup grated cheese
- Chopped bacon
Preheat oven to 180c.
Cook pasta al dente & drain.
Saute onion, garlic, thyme, paprika until onion soft.
Add Wright Sprouts Chickpeas & tomatoes, season with salt pepper. Simmer approx 15mins. Add a little water if needed to keep moist.
Steam spinach until bright green & tender. Remove, chop coarsely, season with salt & pepper.
Place pasta in a casserole dish, add chickpea/tomato mixture, bacon, silverbeet and cheese.Toss until well mixed. Cover & bake approx 20 mins.
Serve with extra grated cheese.