Courgette, chickpea & feta pasta

The humble chickpea is a good source of fibre and protein, making this great-value, great-tasting weeknight pasta really nutritious too.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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4 out of 5 stars(7) Rate this recipe

VegetarianHealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

3 tbsp Essential Olive Oil
500g Essential Courgettes, thinly sliced
3 clove/s garlic, sliced
300g De Cecco Chifferi Rigati 33 Pasta
400g can Essential Chickpeas, drained and rinsed
1 Essential Lemon (scrubbed), zest of all, juice of ½
1 pinch chilli flakes
120g feta, roughly crumbled
1 handful basil leaves, shredded (optional)

Method

Heat the oil in a large frying pan over a medium-high heat. Add the sliced courgettes and garlic with a large pinch of salt. Fry for 10-12 minutes until tender and golden.
Once the courgettes are turning golden, bring a large pan of salted water to the boil. Add the pasta and cook according to pack instructions. Scoop out a mugful of cooking water, then drain.
Meanwhile, add the chickpeas to the courgette pan, turn the heat up to high and fry for another 5 minutes. Stir in the drained pasta, 3 tbsp pasta cooking water, the lemon zest and juice and the chilli flakes; toss together. Take the pan off the heat and stir through the feta and basil (if using). Season and serve immediately with freshly ground black pepper.

Cook’s tip

Fire away: just like fresh chillies, chilli flakes can vary in heat, so add a little, then taste before adding more. If you’d rather avoid the heat, sub in paprika instead.