Penne with Moroccan-spiced chickpeas and tomatoes

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

Penne with Moroccan-spiced chickpeas and tomatoes

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 630 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 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

Chef's Tip

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.

Nutrition per serving

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


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

Wash produce before use


Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 8 to 12 minutes. Drain, reserving ½ cup pasta cooking water. Transfer the penne to a medium bowl, drizzle with 2 to 3 teaspoons oil, and toss to coat.
While the water heats and the penne cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Rinse the chickpeas.
  • Peel and thinly slice the shallots.
  • Cut the cherry tomatoes in half or into quarters.
  • Coarsely chop the dill.
  • Coarsely chop the almonds for garnish.


Cook the chickpeas and shallots; finish the pasta

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chickpeas and shallots, season with salt, and cook, stirring occasionally, until the chickpeas are toasted and the shallots are slightly caramelized, 4 to 5 minutes. Stir in the chickpea spice blend and cook until fragrant, about 1 minute.
Add the penne and reserved pasta cooking water and reduce the heat to medium. Stir in the tomatoes, dill, arugula, feta, and sherry vinegar and cook until the arugula is just wilted, 1 to 2 minutes. Season to taste with salt and pepper.



Transfer the penne to individual bowls. Dollop with the yogurt, garnish with the almonds, and serve.

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