Pasta with spiced chickpeas, tomatoes and feta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pasta with spiced chickpeas, tomatoes and feta

Pasta with spiced chickpeas, tomatoes and feta

Soy-Free, Vegetarian

2 Servings, 670 Calories/Serving

25 Minutes

The best pasta dishes combine flavors and textures in delicious ways and this is no exception. It’s a high-protein, vegetarian treat loaded with fresh ingredients that you can put together in the time it takes to cook the pasta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounce penne pasta
  • 1 cup chickpeas
  • Spice mix (ras el hanout-garlic powder)
  • 1-2 shallots
  • 5 ounces cherry tomatoes
  • Small bunch dill
  • 2 ounces feta
  • 3 ounces wild arugula
  • 2 teaspoons sherry vinegar
  • ½ cup Greek yogurt
  • 2 ounces Marcona almonds

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the pasta

In a 4-quart sauce pot, bring 3 quarts of salted water to a boil. Add the penne and cook until al dente, about 10 minutes. Drain, reserving ½ cup of the pasta water. Transfer the pasta to a mixing bowl, drizzle with olive oil, and toss to coat.
While the pasta cooks, prepare the vegetables.


Prep the vegetables

  • Rinse the chickpeas and toss with the spice mix.
  • Peel and slice the shallots.
  • Halve the cherry tomatoes.
  • Pick the dill fronds from the stems and chop the fronds.


Roast chickpeas and shallots

In a 12-inch frying pan, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the chickpeas and shallots. Season with salt and cook until the chickpeas are toasted and the shallots are slightly caramelized, about 5 minutes.
Reduce the heat to medium, add the pasta to pan with the reserved pasta water, cherry tomatoes, dill, feta, wild arugula, and sherry vinegar. Toss well to coat and cook until the arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.


Transfer the pasta to serving bowls, garnish with yogurt and the Marcona almonds.