You can't beat meatballs and spaghetti for the perfect quick dinner!
Place the chickpeas in a blender, and blend until a fine breadcrumb consistency then add to a medium sized bowl. Add the beef mince and Italian herbs and mix with your hands until brought together as one large ball. Divide the mixture equally into six portions and roll each portion into a small ball.
Bring a large saucepan of water to the boil and add the spaghetti.
Whilst the spaghetti is cooking heat a frying pan and add two sprays of the rapeseed oil. Add the meatballs to the frying pan and cook for 5-6 minutes until starting to turn brown.
Carefully add the passata, taking care as this will spit due to the heat, and cook for a further 8-10 minutes, stirring occasionally.
Drain the spaghetti and return to the pan. Add the meatballs and sauce to the cooked spaghetti stir gently to coat the spaghetti in the sauce and transfer to a warmed serving dish.
Serve straight away.