large frying pan and large 2lt saucepan

2 onions
3 garlic cloves
3 tbsp olive oil
300g chickpeas (tinned or cooked)
400g tomatoes (tinned or fresh)
pinch of brown sugar
2 bay leaves
salt and pepper
500g FREEE Organic Maize and Rice Penne
grated parmesan or vegan parmesan, for serving

Chickpea and Tomato Sauce

1. Finely dice the onions and garlic into a saucepan.
2. Add the oil and put the pan over a gentle heat, stirring occasionally until they soften.
3. Drain the chickpeas and add them to the pan.
4. Roughly chop the tomatoes and add them to the pan too.
5. Add the brown sugar and bay leaves and season with salt and pepper.
6. Cover and cook gently for about an hour.

Cooking Maize and Rice Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. After 5 minutes carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 

Maize and Rice Penne Pasta with Chickpea and Tomato Sauce

1. Gently re-heat the sauce if it has been made in advance and warm the serving dish.
2. Tip the drained pasta into the serving dish.
3. Pour the chickpea and tomato sauce over the pasta.
4. Serve immediately with some grated parmesan.