Spaghetti with tomato, chickpeas, rocket and feta

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.