Spaghetti with tomato, chickpeas, rocket and feta
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Time to make:
$2.44 per serve
(at time of publication)
Full ingredients list:
- 1 red onion, finely chopped
- 2 sticks celery, diced
- 2 cloves garlic, crushed
- 1/4 teaspoon dried red chilli flakes
- 400g can no-added-salt chopped tomatoes
- 400g can no-added-salt chickpeas, rinsed, drained
- 300g wholemeal spaghetti
- 120g baby rocket leaves
- 100g low-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
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.
About this recipe
First published: September 2013