Heat the oil in a large pan and add the shallots and minced garlic. Stir over low heat for about five minutes, until slightly softened.2 tbsp olive oil,3 large shallots,3 garlic cloves

Stir in the sun-dried tomatoes, salt, pepper, red pepper flakes and Italian seasoning.½ cup (120g) sun-dried tomatoes,2 tsp salt,½ tsp ground black pepper,1 tsp Italian herbs,pinch red pepper flakes

Add the chickpeas and vegetable broth and bring to a rolling simmer.14 oz (400g) canned chickpeas,4 cups (980ml) vegetable stock

Stir in the pasta and lower the heat so you have a gentle simmer. Cook, stirring occasionally, until the pasta is cooked through but al dente, about 12-14 minutes, or per pack instructions.2 cups (200g) ditalini pasta

Pour in the cream and add the Parmesan, stirring so it melts into the creamy sauce.½ cup (120ml) cream,3 cups (90g) fresh spinach

Stir in the spinach so that it wilts and add the lemon zest. Check the seasoning and adjust if needed.½ cup (50g) Parmesan,1 lemon

Serve with an extra sprinkling of grated Parmesan