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Photo of Chickpea & chilli fusilli with feta by WW

Chickpea & chilli fusilli with feta

7
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Full of flavour, colour, heat and texture, this is one bowl of pasta you’ll want to make again and again – not just for meat-free Mondays

Ingredients

Wholewheat Pasta, dry

240 g, fusilli

Olive Oil

2 teaspoon(s)

Red onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Lemon

1 zest(s) of 1, plus wedges to serve

Chilli, green or red

1 individual, red, deseeded and finely chopped

Chickpeas, cooked

1 can(s), large, drained

Broccoli, raw

400 g, tenderstem, cut into long florets

Vegetable stock cube

1 cube(s), 80ml stock

Rocket

4 portion(s)

Lemon Juice, Fresh

1 tablespoon(s)

Light feta cheese

50 g

Instructions

  1. Cook the fusilli in a pan of boiling salted water according to pack instructions. Drain and return to the pan.
  2. 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.
  3. 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.

Notes

Make this vegan by swapping the feta for vegan feta-style cheese

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