Prep Time: 10 mins
Cook Time: 30 mins
Servings: 6 servings
- 1 pound cherry or grape tomatoes
- 2 15 ounce cans cooked chickpeas drained and rinsed
- 1 cup chopped red onion
- 2 tablespoons olive oil
- 8 ounce block of feta cheese can use crumbles if needed
- 3-4 cloves garlic minced
- 1/2 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces pasta of choice
- 2 handfuls baby spinach
- Preheat your oven to 400 degrees F.
- In a large baking dish ( I used a 9-by-13 inch), combine tomatoes, chickpeas, red onion, and garlic. Drizzle with the olive oil and toss to coat.
- Season with cumin and red pepper flakes. Toss again.
- Place block of feta in the middle of veggies and chickpeas and put in the preheated oven. Cook for 30 minutes.
- While the tomatoes and chickpeas roast, cook your pasta according to the directions on the package. Once pasta is cooked, reserve 1 cup of pasta water and drain the rest. Set pasta aside until your tomatoes and chickpeas are done cooking.
- Once done cooking, remove the baking dish from the oven. Use a spoon to break up the warm feta, squish any whole tomatoes, and gently mix it with the vegetables and chickpeas to create a sauce.
- When the tomatoes and chickpeas are coated in cheese, add in the cooked pasta and spinach. Toss until the pasta is evenly coated in cheese and the spinach has begun to wilt in the hot sauce. If the sauce seems too thick, add a little of the reserved pasta water (I start with 2 tablespoons) and stir until your desired consistency is reached. Add more pasta water if needed, but be careful to do it a little at a time so you don’t thin our your sauce too much.
- Taste. Season with more cumin, red pepper, or even salt and pepper if desired.
- Enjoy warm! Allow leftovers to cool completely before storing in your fridge for up to 3 days.
Calories: 303kcal | Carbohydrates: 36g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 440mg | Potassium: 390mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 16mg | Calcium: 230mg | Iron: 2mg
Original recipe from The Natural Nurturer can be found here!