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Home / Recipes
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Rated 4.6 by 12 users.

Chickpea Arrabbiata

This is an EXCLUSIVE recipe from Jamie Oliver's cookbook 'Eat Yourself Healthy' - the original recipe from the book serves 1 using tinned chickpeas, but (with Jamie's sign-off!) we've upped the quantities and subbed in our jarred Queen Chickpeas to make it Bold Bean Co friendly and to get the most out of your beans!

"Fast, spicy and delicious - this is the perfect midweek meal to put a smile on your face".

Jamie Oliver Jamie Oliver
Feeds: 4
Takes: 15 minutes

Ingredients

Olive oil

2 garlic cloves, finely sliced

1 fresh red chilli, finely sliced

400g passata

1 jar Queen Chickpeas - with their bean stock (or 1 x 400g tins chickpeas - with their liquid)

250g fresh lasagne sheets

60g rocket

40g Parmesan cheese

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

Boil the kettle. Put a 28cm frying pan on a medium-high heat with 1 tablespoon of olive oil. Reserve a little of the chilli for garnish, then add the remainder to the pan along with the garlic.

2

Tip in the passata, add the chickpeas and their bean stock (or tinned chickpeas with its liquid) and let it bubble for 4 minutes, stirring occasionally, while you slice the lasagne sheets into 2cm strips. Roughly chop most of the rocket, reserving a few leaves.

3

Scatter the chopped rocket and the pasta into the pan, then pour in enough boiling kettle water to just cover the pasta – about 600ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice sauce, stirring regularly. Turn the heat off and season to perfection.

4

Scatter over the reserved rocket and chilli, finely grate over the Parmesan and finish with a kiss of extra virgin olive oil, if you like.

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