Tomato & Chilli Pasta With Crunchy Chickpeas


  • 1 Cup of Passata 
  • 1 Chargrilled pepper (I Use Jarred Ones)
  • 1/4 Cup Chopped Cherry Tomatoes
  • 40g Spelt Spaghetti 
  • 1/2 Red Finely Chopped Chilli
  • 1 Clove of Garlic
  • 1/3 Cup Spinach
  • 1/2 Tin of Chickpeas
  • tsp Olive Oil


  • 1/4 tsp of Dried Rosemary
  • 1/4 tsp Dried Sage
  • Pinch of Chili Flakes 
  • Fresh Basil Leaves
  • 1/4 Cup of Crumbled Cheese (Feta or Ricotta Work Well With the Chilli)
  • Salt & Pepper to Taste


  • Preheat the oven to 200˚C
  • Place the chickpeas on a tray with a drizzle of olive oil, then season with salt, pepper, chilli flakes and a pinch of the dried sage and rosemary then cook for 25-30 minutes
  • Whilst the chickpeas are roasting gently fry the chopped child in a medium pan with a little olive oil for around 3 minutes, then add the chopped garlic and fry for another 1 minute. Add the rest of the dried herbs to the mix.
  • Add the passata, cherry tomatoes & chargrilled pepper to the chilli and garlic, and leave to simmer
  • Bring a small pan of water to boil, and add the pasta, cook for around 15 minutes
  • Stir the tomato mix, and add the basil leaves (give them a little scrunch before they go in to release the flavour)
  • Five minutes before the chickpeas come out, add the spinach to the tomato mix and allow to gently wilt
  • Pour the pasta into a bowl and sprinkle a little salt and pepper with a drizzle of olive oil
  • Add the tomato mix, top with the roasted chickpeas, and sprinkle fresh basil over the top and finally crumble over the cheese
  • Enjoy