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Tomato Wheat Spaghetti with Chickpeas

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Total time: 25 minutes

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Serves 4

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12.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


224g - Pasta, Spaghetti, whole-wheat, dry

1 tb - Oil, olive

1 pc - Small, onion, minced

1 ¾ cup - Tomatoes, red, ripe, canned, packed in tomato juice, no salt added, cut into chunks

1 pc - Peppers, jalapeno, raw, seeded and diced

1 ¾ cup - Chickpeas, mature seeds, canned, drained, rinsed in tap water

1 tb - Herbs, mixed, dried

¼ cup - Cheese, mozzarella, low sodium, shredded

½ cup - Water


Cooking pot, Saucepan, Colander, Chopping board, Knife


1. Boil the wheat spaghetti according to the directions on the package. Drain and set aside.

2. Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté until caramelized.

3. Put in the jalapeno pepper and sauté for 2 mins.

4. Toss in the tomatoes, chickpeas and mixed dried herbs. Stir and bring the mixture to a boil.

5. Add the boiled wheat spaghetti and 1/2 cup water. Stir and simmer for another 2 mins.

6. Plate in the serving plates, garnish with a tbsp of mozzarella cheese per serving.


1 serving = about 361g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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