One-Pot Tomato & Chickpea Pasta

30 min · Easy · Serves 1

745 kcal per serving · 25g protein

Rigatoni cooked directly in a garlicky tomato sauce with chickpeas, spinach and olives — the starch thickens the sauce, and there's only one pot to wash.

Ingredients

• 125 g Rigatoni
• ½ can Canned plum tomatoes
• 60 g Cooked chickpeas, drained
• 2 cloves Garlic, finely chopped
• 25 g Kalamata olives, roughly chopped
• 50 g Spinach
• ¾ tbsp Olive oil
• 2 g Salt
• 1 g Black pepper
• 400 ml Water

Method

1. Start the Sauce

   

   Warm the oil and garlic in a large pot over medium heat for a minute, until the garlic smells fragrant but hasn't browned, then crush in the plum tomatoes — break them up with your hands or a spoon — season generously and cook 3–4 minutes.

2. Pasta straight in

   

   Add the olives, the dry rigatoni and 400 ml water per person (swirl it through the tomato tin first to catch every last bit). Bring to a boil, then drop to a brisk simmer — steady, lively bubbles — with the lid ajar.

3. Half-Time Stir

   

   Cook, stirring now and then so nothing sticks, for half the pasta's pack time — about 6 minutes.

4. Greens & Chickpeas

   

   Stir in the chickpeas and spinach and cook the remaining time, adding a splash more water if the pot runs dry before the pasta is done.

5. Rest & Serve

   

   Rest for 2 minutes — the sauce thickens as it stands — then season and serve.

More to cook

• Pasta Salad with Marinated Chickpeas and Herbs45 min
• Spanish Chickpea & Spinach Stew30 min
• Simple Tomato Pasta20 min
• Hummus Plate with Pita & Olives25 min