Chickpea & chilli fusilli with feta
Wholewheat Pasta, dry
240 g, fusilli
1 small, finely chopped
2 clove(s), crushed
1 zest(s) of 1, plus wedges to serve
Chilli, Green or Red
1 individual, red, deseeded and finely chopped
1 can(s), large, drained
400 g, tenderstem, cut into long florets
Vegetable stock cube(s)
1 cube(s), 80ml stock
Lemon Juice, Fresh
Light Feta Cheese
- Cook the fusilli in a pan of boiling salted water according to pack instructions. Drain and return to the pan.
- Meanwhile, heat the oil in a large nonstick frying pan over a medium heat. Add the onion and cook, stirring, until softened. Add the garlic, lemon zest and chilli and stir for 30 seconds or until fragrant. Add the chickpeas, broccoli and stock. Bring to the boil, cover and cook for 2 minutes or until the broccoli is just tender.
- Add the chickpea mixture, rocket and lemon juice to the fusilli in the pan. Season and toss to combine. Divide among 4 plates, scatter over the feta and serve with lemon wedges.