Fragrant Tomato, Parsley & Chickpea Fettuccine

Ingredients:

• 500 g fettucine
• 1 x 300g cans of chickpeas, rinsed and drained
• 4 ripe tomatoes, chopped
• 1 Spanish onion, chopped
• 2 tablespoons capers
• 1 cup chopped fresh parsley
• lemon juice, to taste
• freshly ground black pepper, to taste

Method:

Cook the fettucine in a large pan of boiling water until al denté, then drain. Return to the pan, coat with a spray of extra virgin olive oil and toss. Combine the chickpeas, capers, onion, tomatoes and parsley, then add the lemon juice. Season with black pepper and serve with the fettucine.

Hint: For extra texture, try serving with crumbled ricotta thrown through. Add this last and don't mix through on the stove (instead, do so once served up in bowls).