Jamie Oliver: Chickpea Arrabbiata

13 minutes

Serves: 1

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

Extracted from Eat Yourself Healthy by Jamie Oliver published by Penguin Michael Joseph. Photography by David Loftus. Order now

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Method

2 of your 7-a-day

1. Boil the kettle.

Put a 28cm frying pan on a medium-high heat with ½ a tablespoon of olive oil. Peel the garlic and finely slice with the chilli, reserving a little chilli for garnish, then add to the pan and fry until lightly golden.

2. Tip in the passata, add the chickpeas and half the juice from the tin, and let it bubble for 2 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 300ml. 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.

Eat Yourself Healthy by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2025, Eat Yourself Healthy). Recipe photography: © David Loftus, 2025.