One-Pot Tomato & Chickpea Pasta

30 min · Easy · Serves 1

620 kcal per serving · 22g 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
• 1 can Canned plum tomatoes
• 60 g Cooked chickpeas, drained
• 2 cloves Garlic, finely chopped
• 25 g Kalamata olives, roughly chopped
• 50 g Spinach
• 0.8 tbsp Olive oil

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 800 ml water (swirl it through the tomato cans first to catch every last bit), bring to a boil, then drop to a brisk simmer — steady, lively bubbles — with the lid ajar (partly covered).

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.