Middle Eastern-Style Chickpea Cavatappi

Updated at: Thu, 17 Aug 2023 08:51:26 GMT

Step 1

Bring a large pot of salted water to a boil.

Step 2

Wash and dry produce. Finely chop onion and mince garlic.

Step 3

Drain chickpeas over a small bowl, reserving liquid; rinse chickpeas and pat dry with paper towels. Dice tomatoes.

Step 4

Once water is boiling, add cavatppi to pot. Cook, stirring occasionally, until al dente (9-11 minutes). Reserve 1.5 cups pasta cooking water, then drain.

Step 5

Meanwhile, heat olive oil in a large pan over medium-high heat. Add onion, garlic chickpeas, Shawarma spice blend, a big pinch of salt, and pepper.

Step 6

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

Step 7

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

Step 8

Reduce heat to low. Stir in stock concentrate, cream cheese, sour cream, and 1/2 cup of reserved pasta cooking water until melted and combined.

Step 9

Stir in drained cavatappi, tomatoes, half the feta, and butter. Toss to combine. Season with salt and pepper. If needed, stir in more reserved pasta water a splash at a time until pasta is thoroughly coated in sauce.

Step 10

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

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