Heat oil in a saucepan over medium heat. Add celery, capsicum, chick peas, smoked paprika and sauté for 5 minutes or until vegetables are softened.
Add garlic and cook for a further minute.
Add Leggo’s Pasta Sauce, stock and reduce heat to low, cook for 5 minutes, stirring occasionally, adjusting consistency, as desired.
Stir in olives, spinach and celery leaves. Serve garnished with celery leaves and serve with crusty bread on the side.
Use stock to rinse the Leggo’s jar of all the sauce before adding to the chick pea mixture.