Kara's Pasta Bake

My dear friend Kara, now living and writing in New York (see link to her blog below - real proper writing and blogging!), baked this for my little family and I have adapted and loved it ever since.  We have ended up calling it 'sharks in water' because of the tortilla chip fins poking out of the melted cheese.  This seems to be an excellent way of including a little spice and pulses in the diet.

1 onion

pinch of cayenne, chilli powder and cumin

stock cube (either chicken or vegetable)

a jar of passata (or 2 400g tins of tomato)

250-500ml water

a handful macaroni pasta

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1 tin black eyed beans

1 tin sweetcorn (in water)

handful of peas (if desired)

1/2 grated courgette (if in season)

100g (3oz) mature cheddar cheese, grated

1/2 packet tortilla chips (preferably unsalted)

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1.  Sweat the onion with the spices.

2.  Crumble the stock cube and add the tomato and water.  Bring to a simmer.

3.  Add the macaroni and cook until soft.  Leave to cool.

4.  Add the beans, peas, sweetcorn and other vegetables.

5.  Tip into a baking dish and sprinkle over the cheese.

6.  Have some fun sticking in the tortilla chips.

7.  Bake in a medium oven (180 degrees c) for 30 minutes or until bubbling and lightly golden.

Click to link to Kara's wonderful blog, 'triple decaf - the memory channel'