Tomato, pasta and chickpea soup

Heart Foundation approved recipe

Ingredients

1 Tbsp	Olive oil
1	Red onion
1 tsp	Curry powder
800 g	Chopped tomatoes (Main)
½ cup	Pasta shapes
400 g	Chickpeas
1 cup	Water
¼ tsp	Chilli powder
2	Carrots
¼ cup	Fresh parsley
1 to taste	Ground black pepper

Directions

1. Heat oil in a large saucepan, add finely sliced onion and cook over a medium heat for 10 minutes to soften. Add curry powder and cook for 1 minute more.
2. Add 2 x 400g canned tomatoes and juice, pasta shapes and water and bring to the boil, then turn down the heat and simmer for 10 minutes to cook the pasta.
3. Add drained chickpeas, peeled and grated carrot, chilli powder and fresh chopped parsley and simmer for 5 minutes to heat through. Season with pepper, to taste.