Jamie Oliver's Chickpea Arrabbiata
7
- Prep Time5 min
- Total Time13 min
- Makes1 Serving
Photo, David Loftus.
Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.
Ingredients
1 clove garlic
1 fresh red chili
¾ cup tomato passata
½ 15-oz can chickpeas
4 oz fresh lasagna sheets
1 cup baby arugula
1 oz Parmesan cheese
Instructions
Bring 3 cups of water to a boil. Place a 12-inch frying pan over medium-high heat with ½ tablespoon of olive oil. Peel the garlic and thinly slice along with the chili, reserving a little chili for garnish, then add to the pan and fry until lightly golden.
Add the passata, the chickpeas and half of their juices, and let it bubble for 2 minutes, stirring occasionally, while you slice the lasagna sheets into ¾-inch strips. Roughly chop most of the arugula, reserving a few leaves.
Scatter the chopped arugula and the pasta into the pan, then pour in enough boiling water to just cover the pasta – about 11/4 cups. 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 off the heat and season to perfection.
Top with the reserved arugula and chili, finely grate on the Parmesan and finish with a kiss of extra virgin olive oil, if you like.
Excerpted from Eat Yourself Healthy by Jamie Oliver published by Appetite © Jamie Oliver Enterprises Limited (2025 Eat Yourself Healthy). Recipe photography: © David Loftus, 2025. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
During his 26-year career, Jamie has sold over 50 million books worldwide, and his TV series are watched by millions around the globe. He’s inspired generations to enjoy cooking fresh, delicious food from scratch, and has published 28 best-selling cookbooks. His latest book, Eat Yourself Healthy, came out in September 2025.
