- 1. Cook the onion and chilli in a pan sprayed with oil until softened.
- 2. Add the pulses, garlic and pasta then stir for 5 minutes.
- 3. In a deep pan or slow cooker, mix the tomatoes, stock cube and water, then stir in other ingredients and simmer gently for 30 minutes.
- 4. Season to taste.
Save waste and add any leftover veg.
For a non-veggie alternative, cook then add 100g of pancetta cubes.