Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 medium onions, chopped finely
• 1 cinnamon stick
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 (310 g) can chickpeas, rinsed and drained
• 250 g cherry tomatoes
• 50 g dried currants
• 1/3 cup olive oil, extra
• 500 g penne pasta
• 59 g pine nuts, toasted
• 1/4 cup fresh basil leaf, shredded

Instructions

1. Heat oil in pan, add garlic and onions, cook stirring until onions are soft.

2. Add spices, cook stirring until fragrant.

3. Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through.

4. Add pasta to large pan boiling water, boil, uncovered until just tender, drain.

5. Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.