A straightforward supper where one can does the heavy lifting. The beans and chickpeas are already seasoned and sauced; you just warm them with fresh garlic and serve over pasta for a complete meal.

Serves 2. 25 minutes, 10 at the stove.

About 340 calories a serving, 12 g protein, 68 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 oz pasta; stir once and cook until tender, about 10 to 12 minutes. While the pasta cooks, mince 2 garlic cloves.12 min
2. When pasta is nearly done, warm 1 tablespoon olive oil in a large skillet over medium heat and add the minced garlic, stirring until fragrant, about 30 seconds.
3. Add the entire can of Italian green beans and chickpeas with its liquid to the skillet and stir to combine. Simmer until heated through, about 3 to 4 minutes. Taste and season with salt and pepper.4 min
4. Drain the pasta and add it to the skillet, tossing to coat with the bean sauce. Divide between two bowls and serve.

Note Swap the pasta for rice if you prefer. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with grated cheese or a green salad on the side.