Middle-Eastern Style Chickpea Cavatappi

Name: Middle-Eastern Style Chickpea Cavatappi with Spinach, Tomato & Feta
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Egg; 1 1/2 tbsp Sour Cream; 1/2 cup Feta Cheese; 1 Chickpeas; 1/2 Onion; 5 oz Spinach; 6 oz Pasta; 2 tbsp Cream Cheese; 2 clove Garlic; 1 tbsp Shawarma Spice Blend; 2 Tomato; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp

with Spinach, Tomato & Feta

By Recipe0 System

You’ve had middle-eastern flavors in salads, grain bowls, and gyros—but have you tried ‘em in a pasta? If not, consider this your lucky dinner! Chickpeas, spinach, and onion are cooked with garlic and our signature Shawarma Spice Blend, then swirled in a creamy white sauce. Next, you’ll add tender cavatappi, fresh tomatoes, and feta cheese for brimming bowls full of bright flavors. It’s pasta night, perfected!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 1/2 tbsp Sour Cream
1/2 cup Feta Cheese
1 Chickpeas
1/2 Onion
5 oz Spinach
6 oz Pasta
2 tbsp Cream Cheese
2 clove Garlic
1 tbsp Shawarma Spice Blend
2 Tomato
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely chop onion. Peel and mince or grate garlic. Drain chickpeas over a small bowl, reserving liquid; rinse chickpeas and pat dry with paper towels. Dice tomatoes into 1⁄2-inch pieces.
2

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 3⁄4 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain.
3

Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion, garlic, chickpeas, Shawarma Spice Blend, a big pinch of salt, and pepper. Cook, stirring occasionally and scraping up any brown bits from bottom of pan, until onion is softened and chickpeas are lightly browned, 5-6 minutes.

Add spinach and reserved chickpea liquid. Cook, stirring, until spinach is wilted and liquid has mostly absorbed, 2-3 minutes. TIP: Add spinach in batches if necessary.
4

Reduce heat under pan with chickpea mixture to low. Stir in stock concentrate, cream cheese, sour cream, and 1⁄3 cup reserved pasta cooking water (1⁄2 cup for 4 servings) until melted and combined.
5

Stir in drained cavatappi, tomatoes, half the feta, and 1 TBSP butter (2 TBSP for 4 servings). Toss to combine. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
6

Divide cavatappi between bowls. Top with remaining feta and serve.

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