Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
35
High
Nutrition per serving
Calories586 kcal (29%)
Total Fat19.7 g (28%)
Carbs79.8 g (31%)
Sugars2.9 g (3%)
Protein20.8 g (42%)
Sodium1241.6 mg (62%)
Fiber11.3 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slice the garlic. Drain and rinse the chickpeas. Halve the olives.
Step 2
Heat the oil in a large pan over a medium-high heat.
Step 3
Add the garlic. As it starts to colour, stir in the chickpeas and 'nduja paste.
Step 4
After a minute, add the passata and bubble gently over a medium heat for 12 minutes.
Step 5
Meanwhile, cook the pasta in salted boiling water according to pack instructions.
Step 6
Drain the pasta, reserving some of the cooking water. Mix into the sauce, adding some of the water to help coat the pasta in the sauce.
Step 7
Stir in the olives.
Step 8
Divide between bowls and top each with a handful of rocket and a drizzle of olive oil.
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