Penne with Moroccan-spiced chickpeas and tomatoes
Gluten-Free, Vegetarian, Soy-Free
25 – 35 Minutes
The Moroccan spice blend ras el hanout amps up protein-packed chickpeas and gluten-free quinoa penne in an easy dish that will satisfy vegetarians and omnivores alike.
In your bag
- 5 ounces gluten-free quinoa penne
- 1 cup cooked chickpeas
- 1 or 2 shallots
- 6 ounces cherry tomatoes
- Fresh dill
- 3 tablespoons roasted almonds
- Chickpea spice blend (ras el hanout - granulated garlic)
- 3 ounces baby arugula
- ¼ cup crumbled feta
- 2 teaspoons sherry vinegar
- ¼ cup Greek yogurt
To get dinner on the table even more quickly, in Step 2, start cooking the chickpeas and shallots while you finish prepping the tomatoes, dill, and almonds.
Protein: 23g (46% DV), Fiber: 10g (40% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 3g, Saturated Fat: 4.5g (23% DV), Cholesterol: 15mg (5% DV), Sodium: 510mg (21% DV), Carbohydrates: 77g (26% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts