Middle-Eastern Style Chickpea Cavatappi

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cavatappi pasta
  6 oz
• chickpeas
  15 oz
• cooking oil
  1 tbsp
• cream cheese
  1 oz
• feta cheese
  ½ cup
• garlic
  2 cloves
• onion
  1 unit
• salt
  1 tsp
• shawarma spice blend
  1 tbsp
• sour cream
  2 tbsp
• spinach
  2 c
• tomato
  1 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• small bowl
• paper towel
• large pan

1. 

   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 a paper towel . Dice tomato into ½-inch pieces.

   onion: 1 unit, garlic: 2 cloves, chickpeas: 15 oz, tomato: 1 unit
2. 

   2

   Once water is boiling, add cavatappi pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 9 minutes . Reserve ¾ cup pasta cooking water, then drain.

   cavatappi pasta: 6 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 bottom of pan, until onion is softened and chickpeas are lightly browned ⏱️ 5 minutes . Add spinach and reserved chickpea liquid. Cook, stirring, until spinach is wilted and liquid has mostly absorbed ⏱️ 2 minutes . Add spinach in batches if necessary.

   cooking oil: 1 tbsp, shawarma spice blend: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, spinach: 2 c
4. 

   4

   Reduce heat under pan with chickpea mixture to low. Stir in veggie stock concentrate , cream cheese , sour cream , and ⅓ cup reserved pasta cooking water until melted and combined.

   veggie stock concentrate: 1 unit, cream cheese: 1 oz, sour cream: 2 tbsp
5. 

   5

   Stir in drained cavatappi, tomatoes, half the feta cheese , and butter . 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 pasta is thoroughly coated in sauce.

   feta cheese: ½ cup, butter: 1 tbsp
6. 

   6

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