Chickpea and Feta Tomato Pasta Sauce

I recently saw an interesting recipe for chicken and feta tomato pasta sauce and decided to modify it to be vegetarian. I'm not a fan of fake meat substitutes so I tend to substitute pulses for meat; I use chickpeas here, which I'm not normally in the habit of eating with pasta, and it worked really well.

Serves 2 - 3, depending on how much pasta you cook

Ingredients:

180-300g pasta (depending on how many people you are serving and how hungry you are!)
3-4 shallots, chopped
1 x 400g tin chickpeas, drained
1 x 400g tin chopped tomatoes
100g feta cheese
50g spinach
2-3 tbsp sundried tomato paste

1. Chop shallots and fry in oil on medium heat until softened.

2, Add the chopped tomatoes, chickpeas, spinach and sundried tomato paste, bring to the boil, then simmer for 5 minutes

3. Add about three quarters of the feta cheese (75g) to the sauce, stirring though. Simmer for a further ten minutes.

4. Season with salt and pepper as desired and serve on cooked pasta, topped with the left over feta cheese.