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
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
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
Wash produce before use
Cook the penne
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
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.