Chickpea Brussel Sprout and Parmesan Pasta

Serves 4
Time 30 minutes


250g spelt pasta spirals
½ cup parmesan
1 tbsp olive oil
1 red onion, finely sliced
1-2 garlic cloves, crushed
1 cup quartered Brussels sprouts
1 red chilli, seeds removed, finely sliced
1 large zucchini, diced
1 x 400g can chickpeas, rinsed and drained
1 tbsp mint, chopped finely
50g rocket leaves, shredded
Salt and pepper, to taste


Cook pasta as per packet directions.

Heat olive oil in a frying pan over medium heat, add onion, cook for 2-3 minutes, add garlic and cook for 1-2 minutes, then add Brussels sprouts, chilli and zucchini and cook until tender and lightly golden.

Toss chickpeas and cooked pasta into the pan, combine gently before adding rocket and mint, let wilt, turn off heat, add ½ the parmesan and season to taste.

Plate up and finish with extra parmesan, mint and drizzle of olive oil.