Spaghetti with tomato, chickpeas, rocket and feta

Serves: 4

Time to make: 15 mins

Ingredients

1 red onion, finely chopped
2 stalks celery, diced
2 cloves garlic, minced
¼ teaspoon dried red chilli flakes
400g can chopped tomatoes
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
300g wholemeal spaghetti
100g baby rocketarugulaX
100g low-fat feta cheese, crumbled

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Instructions

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1 Heat a medium-sized saucepan over a medium heat and spray base with oil. Add onion and celery and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and chilli flakes and cook for 30 seconds. Add tomatoes, 1/4 cup water and chickpeas. Reduce heat to low and cook for 10 minutes or until thickened.

2 Meanwhile, cook pasta in a large saucepan of boiling water following packet directions. Drain well and return to pan.

3 Add tomato mixture and rocket to pasta and toss to combine. Sprinkle feta over and serve.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 471 cal

Kilojoules 1970 kJ

Protein 21 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 70 g

Sugar 10 g

Dietary fibre 16 g

Sodium 730 mg

Calcium 230 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.