Heat the oil in a large pan with a lid and cook the onion, garlic, tomato puree and paprika over a low-medium heat for 5 minutes or until the onion softens. Add the carrots and celery, then cook for 5 minutes more or until the onion has softened.
Add the tinned tomatoes and stock to the pan, season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer with the lid ajar for 15 minutes, or until it cooks the vegetables.
Add the tortellini and chickpeas to the pan and cook according to the pasta packet instructions, then stir in the basil. Serve hot topped with a sprinkle of cheese and micro herbs (if using) and a drizzle of oil.
Ingredients
Directions
Heat the oil in a large pan with a lid and cook the onion, garlic, tomato puree and paprika over a low-medium heat for 5 minutes or until the onion softens. Add the carrots and celery, then cook for 5 minutes more or until the onion has softened.
Add the tinned tomatoes and stock to the pan, season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer with the lid ajar for 15 minutes, or until it cooks the vegetables.
Add the tortellini and chickpeas to the pan and cook according to the pasta packet instructions, then stir in the basil. Serve hot topped with a sprinkle of cheese and micro herbs (if using) and a drizzle of oil.
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