Tomato and Chickpea Spaghetti

Using a box grater, coarsely grate carrot and onion. Roughly chop olives. Pick parsley leaves and roughly chop leaves and finely chop stems.

Heat oil in a large frypan over medium heat. Add carrot, onion, olives, oregano and parsley stems and cook for 6–8 minutes or until caramelised. Cover with a lid and cook for a further 5 minutes or until vegetables are completely softened.

Drain chickpeas and roughly mash with a fork. Finely chop garlic. Add chickpeas and garlic to pan and cook for 2-3 minutes or until fragrant.

Add tinned tomatoes and milk and bring to the boil. Reduce heat to low and cook for 20 minutes or until reduced and thickened.

Meanwhile, bring a large saucepan of salted water to the boil over high heat. Cook spaghetti in salted, boiling water for 9 minutes or until al dente. Drain pasta reserving 60ml (1⁄4 cup) cooking water.

Add cooked pasta and most of the parsley to the sauce with pasta water, 1 tablespoon at a time, and stir well until pasta is coated. Divide between bowls and sprinkle with parmesan and remaining parsley to serve.