Spaghetti with tomato, chickpeas, rocket and feta
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 16g
Make it gluten free: Use gluten-free pasta.
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