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Chickpea Cassoulet with Tomatoes

1 bag Wright Sprouts Chickpeas
1 onion
3 cloves garlic
400gm tin chopped tomatoes
2 tsp chopped fresh thyme
1 handful spinach
1⁄2 tsp paprika
1⁄4 - 1⁄2 packet spaghetti noodles
1⁄2 c grated cheese
Chopped bacon

Preheat oven to 180c.

Cook pasta al dente & drain.

Saute onion, garlic, thyme, paprika until onion soft.

Add Wright Sprouts Chickpeas & tomatoes, season with salt pepper. Simmer approx 15mins. Add a little water if needed to keep moist.

Steam spinach until bright green & tender. Remove, chop coarsely, season with salt & pepper.

Place pasta in a casserole dish, add chickpea/tomato mixture, bacon, silverbeet and cheese.Toss until well mixed. Cover & bake approx 20
mins.

Serve with extra grated cheese.