Chilli chickpea pasta
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Chickpeas and pasta may seem like an odd combination, but they work really well together. The garlic, lemon and chilli add a zesty kick
Ingredients
Wholewheat Pasta, dry
250 g, fusilli
Calorie controlled cooking spray
4 spray(s)
Garlic
2 clove(s), crushed
Red onion
1 small, finely chopped
Lemon Juice, Fresh
1 tablespoon(s)
Lemon
½ zest(s) of 1
Chilli, green or red
1 individual, deseeded and finely chopped
Chickpeas, cooked
1 can(s), large, drained
Broccoli, raw
400 g, tenderstem
Vegetable stock cube
½ cube(s), 100ml stock
Rocket
100 g
Instructions
1
Cook the pasta in a saucepan of boiling water according to the pack instructions. Drain, then return to the pan.
2
Meanwhile, mist a large non-stick frying pan with cooking spray and put over a medium heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the garlic, lemon zest and chilli and cook, stirring, for 30 seconds or until fragrant. Add the chickpeas, broccoli and stock. Bring to the boil then reduce the heat, cover and cook for 2 minutes or until the broccoli is just tender.
3
Add the chickpea mixture, rocket and lemon juice to the pasta in the pan. Season to taste, toss to combine and serve.
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