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Photo of Pasta with chickpeas, chilli, broccolini, feta and lemon by WW

Pasta with chickpeas, chilli, broccolini, feta and lemon

Total Time
25 min
10 min
15 min
Great for a meat free Monday and a perfect opportunity to get fibre into your meals, this pasta dish light fresh and a little bit spicy!


Dry spelt pasta

240 g, (spiral)

Olive oil

2 tsp

Red onion

1 medium, finely chopped


2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Fresh red chilli

1 whole, deseeded, finely chopped

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)


2 bunch(es), trimmed, cut into long florets

Vegetable stock, liquid, salt-reduced

cup(s), (80ml)


100 g, baby variety

Lemon juice

1 tbs

Feta cheese

50 g, soft variety, crumbled, to serve


1 medium, cut into wedges to serve


  1. Cook the pasta in a saucepan of boiling salted water following packet instructions. Drain. Return to the pan.
  2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, until softened. Add the garlic, lemon rind and chilli and cook, stirring, for 30 seconds or until fragrant. Add the chickpeas, broccolini and stock. Bring to the boil. Cover and cook for 2 minutes or until broccolini is just tender.
  3. Add the chickpea mixture, rocket and juice to the pasta in the pan. Season with salt and pepper, toss to combine. Serve with the feta and lemon wedges.