This one definitely comes into the erzatz-but-tasty category - I came back from a trip yesterday and launched straight into a day and a half of being constantly out at work, so needed to cook something nice from limited resources to sustain me for an evening working at home!
-Half a pepper (yellow in this case)
-Three small cloves of garlic
-Cooking oil (I use sunflower)
-Splash of balsamic vinegar (optional)
Put the pasta (about a coffee mug per person) on to boil, adding a splash of oil and a pinch of salt
Heat the oil in a wok or frying pan, cook the pepper in it for about five minutes and the garlic for a bit less
Add the chickpeas in with the pasta*
Add the tomato puree and some water to the peppers and garlic
Add the balsamic to the veg sauce bit
When the pasta is cooked, mix everything together.
*If you use frozen chickpeas, rinse them first with cold water to seperate them and take the freezer taste away. They will defrost while in the boiling water. Duh.