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.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 4g
Dietary fibre 16g
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