Tomato chickpea pasta with capers and feta for added ZING! (recipe)

Feta caper tomato chickpea pasta

Chi-peas? – Miss J, 1

This was lunch the other day for Miss J and I – a really simple dish that took minutes to prepare. It’s really low on seasoning and spices – instead it lets the sweet cherry tomatoes, vinegary capers and salty feta do most of the work, with just a hint of cayenne for bite.

Trust me, it’s really yummy and Miss J loved it (although I gave her a lot less feta).

Here’s what to do. Feeds 2-3 adults as a main, or 4 as a side.


  • 1/2 tbsp olive oil (plus some to drizzle at the end)
  • 1/4 tsp cayenne
  • 400g tin of cherry tomatoes
  • 200g feta
  • 200g chickpeas (half a can)
  • 1 tbsp capers
  • 250g of fresh egg penne pasta
  • A few sprigs of fresh mint


  1. Warm the oil in a large frying pan over a medium heat
  2. Rinse and drain the chickpeas and throw into the pan with the cayenne
  3. Fry for a couple of minutes until the chickpeas are hot and soft
  4. At this point you can put the pasta in to boil in a large saucepan of boiling water – it should take 8 minutes
  5. Chuck the cherry tomatoes with their juice and stir
  6. Squash the capers slightly under a spoon, then add to the sauce (squashing them helps encourage them to release their strong flavour into the sauce)
  7. Leave the sauce to bubble away on a low heat while the pasta cooks – if it starts to look dry, stir through a couple of tablespoons of water from the pasta pot
  8. When the pasta is al dente, drain then tip into the frying pan
  9. Stir through until the pasta is well coated, then serve onto plates or shallow bowls
  10. Crumble the feta on top, then add a small spring of mint (it adds another dimension to the flavours) and serve

I really do like this dish – the capers bring a really different flavour from your standard tomato sauce and the feta is all the salt I feel this dish need. Do try it!

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