Pasta and chickpea stew recipe

Ingredients

• 1 x 400g/14oz tin of chickpeas, drained and rinsed
• 1 vegetable stock cube, dissolved in 700ml/23.6floz boiling water
• 6 cloves of garlic, peeled, or 2tbsp of garlic paste
• 1 x 400g/14oz tin of chopped tomatoes
• 1 tsp vinegar
• 1 tbsp oil or 15g/0.5oz butter
• 0.5 tsp mixed dried herbs
• 1 pinch salt and black pepper
• 1 x 400g/14oz tin of spaghetti hoops
• 1 pinch of chilli powder or dried chilli flakes (optional)