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.

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.

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.

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.