Serves
4
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 stick celery, thinly sliced
- 1 green capsicum, chopped
- 1 teaspoon smoked paprika
- 400g can chick peas, rinsed and drained
- 2 cloves garlic, crushed
- 500g jar Leggo’s Organic Tomato & Veggies Pasta Sauce
- ½ cup reduced salt vegetable stock or water
- 2 tablespoons Sicilian olives, chopped
- 1 cup baby spinach leaves
- 2 tablespoons finely chopped celery leaves, plus extra for garnish
- Wholemeal sourdough bread, for serving
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Method
STEP 1Heat oil in a saucepan over medium heat. Add celery, capsicum, chick peas, smoked paprika and sauté for 5 minutes or until vegetables are softened.
STEP 2
Add garlic and cook for a further minute.
STEP 3
Add Leggo’s Organic Pasta Sauce, stock and reduce heat to low, cook for 5 minutes, stirring occasionally, adjusting consistency, as desired.
STEP 4
Stir in olives, spinach and celery leaves. Serve garnished with celery leaves and serve with crusty bread on the side.
Tips
Use stock to rinse the Leggo’s jar of all the sauce before adding to the chick pea mixture.
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