Middle-Eastern Style Chickpea Cavatappi

🥘 Ingredients

• black pepper
• butter
  1 tbsp
• cavatappi pasta
  12 oz
• chickpeas
  2 unit
• cooking oil
  2 tsp
• cream cheese
  4 tbsp
• feta cheese
  1 c
• garlic
  4 clove
• onion
  2 unit
• paper towels
• salt
• shawarma spice blend
  2 tbsp
• sour cream
  3 tbsp
• spinach
  10 oz
• tomato
  4 unit
• veggie stock concentrate
  2 unit

🍳 Cookware

• large pot
• small bowl
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and finely chop onion . Peel and mince or grate garlic . Drain chickpeas over a small bowl , reserving liquid; rinse the chickpeas and pat them dry with paper towels . Dice tomato into 1/2-inch pieces.

   onion: 2 unit, garlic: 4 clove, chickpeas: 2 unit, paper towels, tomato: 4 unit
2. 

   2

   Once the water is boiling, add cavatappi pasta to the 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.

   cavatappi pasta: 12 oz
3. 

   3

   Meanwhile, heat a large drizzle of cooking oil in a large pan over medium-high heat. Add onion, garlic, chickpeas, shawarma spice blend , a big pinch of salt , and black pepper . Cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until the onion is softened and the chickpeas are lightly browned, ⏱️ 5-6 minutes . Add spinach and the reserved chickpea liquid. Cook, stirring, until the spinach is wilted and the liquid has mostly absorbed, ⏱️ 2-3 minutes .

   cooking oil: 2 tsp, shawarma spice blend: 2 tbsp, salt, black pepper, spinach: 10 oz
4. 

   4

   Reduce the heat under the pan with the chickpea mixture to low. Stir in veggie stock concentrate , cream cheese , sour cream , and the reserved pasta cooking water until melted and combined.

   veggie stock concentrate: 2 unit, cream cheese: 4 tbsp, sour cream: 3 tbsp
5. 

   5

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

   feta cheese: 1 c, butter: 1 tbsp
6. 

   6

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