Pasta - Brown Paper Bag
Chickpeas - Jar
Corn - Jar
Spices (Cumin, Chilli Flakes) - Jar
Balsamic Vinegar - Jar
x2 People - 1 Small Onion , Mushrooms , 1 Courgette , 1 Clove Garlic , 3 Tomatoes
x4 People - 1 Onion , Mushrooms , 2 Courgette , 2 Clove Garlic , 5 Tomatoes
x4 People - 1 Large Onion , Mushrooms , 3 Courgette , 3 Clove Garlic , 6 Tomatoes
Put a pot of water on to boil for the pasta with 1T salt in the water. Once the water is boiling add the pasta and cook for 6-8 minutes
Finely dice the onion and garlic and sauté this in a saucepan with a 1T oil.
Slice the Mushrooms and add them to the pan. And cook for 2 minutes stirring occasionally.
Drain the chickpeas and corn and add to the pan.
Add the spices and mix and cook for 4 minutes.
Roughly chop the tomatoes. Add to the pan.
Grate the Courgette and add this to the pan.
Add the balsamic vinegar and turn down to a low heat. Season with salt and Pepper and Serve on pasta.