Pasta with Chickpeas, Tomatoes and Broccoli (v)

This was suggested to me by @DixxyD and mighty fine it is too. It's a recipe from Rose Elliot's Vegetarian Express (p92) which I have tweaked slightly by adding tenderstem broccoli to it. It's lovely hot but the leftovers are equally nice cold the next day for lunch.

For 4-6 people you need:
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
1 onion, chopped
2 fat cloves garlic, crushed
1 tbsp olive oil
salt and pepper
1tsp vegan stock powder
splash red wine vinegar
1/2 tsp sugar
1 pack tenderstem broccoli, trimmed, washed and cut in to bite sized chunks
325g wholewheat pasta

Fry the onion in the oil for about 10 mins till softened and lightly browned. Add the garlic and cook for a further 1-2 mins. Add the tomatoes and bring to the boil. Add everything else apart from the broccoli and pasta and cook for 10 mins or so till thickened. Season to taste.

Meanwhile cook the pasta, steaming the broccoli over the pasta for the last 5 mins. Add the broccoli to the sauce, then drain and pasta and add this too. Mix well and serve.