Gluten Free Penne with Chickpea and Tomato Sauce


  • 2 onions, diced
  • 3 garlic cloves, diced
  • 3 tbsp olive oil
  • 400g tomatoes (tinned or fresh)
  • 300g chickpeas, cooked
  • pinch of brown sugar
  • 2 bay leaves
  • 500g Freee Maize & Rice Penne
  • 2 tbsp olive oil
  • 100g parmesan, grated (or vegan cheese)


  1. Dice the onion and garlic and cook in the oil over a gentle heat until soft.
  2. Add the tomatoes, chickpeas, sugar, bay leaves, salt and pepper.
  3. Cook gently for about an hour.
  4. Bring a large pan of salted water to a rapid boil and cook the pasta as per instructions on the back of the packet.
  5. Drain the pasta and put it into a serving bowl.
  6. Pour over the chickpea and tomato sauce.
  7. Scatter parmesan over the top and serve.