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.
Spicy Chickpea Arrabiata with Olives
A spin on pasta arrabbiata - with a few mindful twists. Nutty brown rice penne to pack in more fibre. Crispy chickpeas for a protein boost. Toss in tenderstem broccoli and vitamin A-packed spinach for your greens. A sprinkle of chilli flakes and a scattering of olives complete the meal.
Ready in 20
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 40g baby spinach (use half)
- 2 garlic clove
- 0.5 tsp chilli flakes (use half)
- 120g brown rice penne (use half) (Eggs)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 2 tbsp tomato purée (use half)
- 200g baby tomatoes (use half)
Nutritional Information
Calories: 574
Protein: 22g
Carbs: 62g
Fat: 16g
Ingredients
- ½ tsp chilli flakes
- 180g Tenderstem broccoli
- 200g baby tomatoes
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 garlic clove
- 230g chickpeas (Chickpeas, water, salt)
- 2 tbsp tomato purée
- 120g brown rice penne (Eggs)
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 40g baby spinach
Nutritional Information
Calories: 590
Protein: 21g
Carbs: 62g
Fat: 19g
Spicy Chickpea Arrabiata with Olives
A spin on pasta arrabbiata - with a few mindful twists. Nutty brown rice penne to pack in more fibre. Crispy chickpeas for a protein boost. Toss in tenderstem broccoli and vitamin A-packed spinach for your greens. A sprinkle of chilli flakes and a scattering of olives complete the meal.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked. Trim the broccoli, then add to the pan in the final 3-4 mins of cooking. Reserve 100ml pasta cooking water (50ml for 1 person), then drain.
- Finely chop or crush the garlic. Halve the tomatoes. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the garlic and tomatoes and cook for 3-4 mins, until softened.
- Roughly chop the sundried tomatoes. Drain the chickpeas. Add the tomato puree, vinegar, chilli flakes (to taste), sundried tomatoes and olives to the pan. Cook for 1 min, then add the chickpeas and 50ml pasta water. Simmer for 3-4 mins, stirring occasionally, until thickened. Season with sea salt and black pepper.
- Add the cooked penne, broccoli and spinach to the sauce. Toss to coat (add a splash more pasta water, if necessary). Season with sea salt and black pepper.
- Serve the pasta in bowls.
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