The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Chickpea Arrabiata with Olives
A spin on pasta arrabbiata - with a few mindful twists. Nutty brown rice penne to soak up all the sauce. Crispy chickpeas for a fibre boost. Toss in leady spinach for your greens. A sprinkle of chilli flakes, a scattering of olives and a drizzle of basil oil complete the meal.
Ready in 20
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp chilli flakes (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 handful of fresh basil (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby tomatoes (use half)
- 3 garlic clove
- 1 onion (use half)
- 1 courgette (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 120g brown rice penne (use half) (Eggs)
Nutritional Information
Calories: 663
Protein: 20g
Carbs: 67g
Fat: 26g
Ingredients
- 1 courgette
- 1 handful of fresh basil
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 tsp chilli flakes
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 3 garlic clove
- 1 onion
- 120g brown rice penne (Eggs)
- 110g baby tomatoes
- 230g chickpeas (Chickpeas, water, salt)
Nutritional Information
Calories: 655
Protein: 19g
Carbs: 66g
Fat: 26g
Speedy Chickpea Arrabiata with Olives
A spin on pasta arrabbiata - with a few mindful twists. Nutty brown rice penne to soak up all the sauce. Crispy chickpeas for a fibre boost. Toss in leady spinach for your greens. A sprinkle of chilli flakes, a scattering of olives and a drizzle of basil oil complete the meal.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Heat a large saucepan filled with salted boiling water on high heat
- Pull out a large frying pan, a small bowl & a sieve
Cook the pasta
- Add the penne to the saucepan and boil for 7-8 mins, until cooked, then drain
Soften the veg
- Thinly slice the onion and garlic. Cut the courgette into 1cm cubes. Halve the tomatoes
- Heat the large frying pan with 2 tsp oil on medium-high heat. Add the garlic, onion and courgette and cook for 3-4 mins, until softening. Add the tomatoes and cook for another 3 mins
Make the sauce
- Meanwhile, roughly chop the olives. Drain and rinse the chickpeas
- Add the sundried tomato paste, half the chilli flakes (to taste) and half the olives to the pan
- Cook for 1 min, then add the passata and chickpeas. Simmer for 5 mins, until thickened
Make the basil oil
- Stack all the basil leaves together end to end, then roll them up. Holding with one hand, slice across the roll to create thin ribbons
- Add half of the basil, remaining olives, remaining chilli flakes, a pinch of salt and 1 tbsp oil to the small bowl and mix
- Stir the remaining basil and cooked pasta into the tomato sauce. Season with salt and pepper
Plate up
- Serve the pasta into bowls. Top with the basil oil
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.