Tomato, coriander and chickpea spaghetti

Cook 400g spaghetti in salted, rapidly boiling water until al dente. Strain and set aside. Heat 30ml (2 tbsp) avocado oil in a heavy-based pan and sauté 1 finely chopped onion for about 3 minutes. Crush 1 garlic clove and stir through. Add 5ml (1 tsp) ground cumin and 5ml (1 tsp) ground coriander and sauté for a further 2 minutes. Add 1 x 410g tin chopped tomatoes and cook, partly covered, for 5 minutes. Add 200ml good-quality vegetable stock and cook for a further 5 minutes. Drain and add 1 x 410g tin chickpeas and a handful of freshly chopped coriander. Remove from the heat and stir through the spaghetti. Serve piping hot.