Method

1. Drain and rinse the tin of chickpeas and put into a saucepan
2. Add the stock and bring to the boil, then reduce to a simmer and cook for 40 minutes to make the chickpeas super soft and squishy
3. Pour over the tomatoes and add the herbs and a pinch of salt and a large grind or sprinkle of pepper
4. *Optional* Now add the chilli powder and/or paprika
5. Continue to cook for 10 minutes
6. Tip the spaghetti hoops into a sieve or colander and gently rinse off some of the orange sauce – if you like the sweetness, then don’t rinse the sauce, just pour the whole tin in!
7. Once the hoops have been added, cook for 2 more minutes, stirring gently until the hoops are warmed through
8. Serve and enjoy!