A quick and very tasty pasta dish.
1/2 box thin spaghetti
1 Tbsp olive oil
5 cloves garlic, minced
1/2 tsp chipotle powder
1 can chickpeas
1 can diced tomatoes, drained
2 Tbsp sundried tomato pesto
Boil salted water for the pasta and cook until al dente. Drain and toss with a little olive oil.
Meanwhile, heat the olive oil over medium heat. Add the garlic cloves and cook for 2 minutes. Add the chickpeas, tomatoes, chipotle and pesto and cook for another 3-5 minutes, or until heated through. Toss with the pasta and serve.
