Step 1 Heat a medium saucepan over medium heat and spray base with olive oil. Add onion and celery and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and chilli flakes and cook for a further 30 seconds. Add tomato, 1/4 cup water and chickpeas. Reduce the heat to low and cook for 10 minutes or until thickened.
Step 2 Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions. Drain well and return to pan.
Step 3 Add tomato mixture and rocket to pasta and toss to combine. Sprinkle over feta and serve.
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