In a large pot, add the olive oil and garlic and cook on medium heat for 1 min. Then add the tinned tomatoes and plenty of salt and pepper and cook for 3-4 mins until fragrant. Roughly chop the olives.

Add the olives, pasta and fill the two empty tomato tins with water (or measure 800 ml of water) and pour them into the pot. Bring to the boil, stir, then lower the heat to medium. Cover, with the lid slightly ajar to let some steam out. If your pan doesn't have a lid, you can pop a piece of parchment paper into the pot, covering the pasta snuggly, which will trap most of the heat but let some steam out.

Check how long your pasta will take to cook and set an alarm for half of that time. I used rigatoni which takes 15 mins in total, so I set an alarm for 6 mins.

At your halfway point, add in the chickpeas and spinach and give everything a good stir. Cover again with the lid and cook for the rest of the pasta’s cooking time, stirring occasionally.

At the end of the cooking time, if your pasta is still not cooked and the pan is looking a little dry, add another half or full tin of water and continue cooking until the sauce has thickened and the pasta is cooked to your liking. Season well with salt and pepper and enjoy.