Penne with Moroccan-spiced chickpeas and tomatoes
Vegetarian, Soy Free
Ras el hanout is a legendary Moroccan spice blend; meaning “top of the shop,” it traditionally contains a spice merchant’s best stuff. From Oaktown Spice Shop, ours includes cardamom, grains of paradise, mace, cumin, and more. Here it subtly perfumes this nourishing summery pasta dish.
- 5 ounces whole wheat penne
- 5 ounces chickpeas
- 1 to 2 shallots
- 5 ounces cherry tomatoes
- Fresh dill
- 2 ounces Marcona almonds
- Chickpea spice blend (ras el hanout - garlic powder)
- 3 ounces baby arugula
- 2 ounces feta
- 2 teaspoons sherry vinegar
- ½ cup Greek yogurt
Cook the pasta
Prep the vegetables
- Rinse the chickpeas.
- Peel and thinly slice the shallot.
- Cut the cherry tomatoes in half.
- Coarsely chop the dill.
- Coarsely chop the almonds.
Cook the chickpeas and shallots; finish the pasta
Reduce the heat to medium. Add the penne and reserved pasta water. Stir in the cherry tomatoes, dill, arugula, feta, and sherry vinegar. Cook until the arugula is just wilted, 1 to 2 minutes. Season to taste with salt and pepper.
Nutrition per serving: Calories: 710, Protein: 34 g, Total Fat: 29 g, Monounsaturated Fat: 15.5 g, Polyunsaturated Fat: 5 g, Saturated Fat: 5 g, Cholesterol: 10 mg Carbohydrates: 86 g, Fiber: 13 g, Added Sugar: 0 g, Sodium: 460 mg
Contains: wheat, milk, tree nuts