This recipe piqued my interest so much and I had been wanting to try it. I was a little disappointed yet surprised. I think next time, I will add less chickpeas and add chicken or something. The flavor of the sauce was soooo good and I am not a mint fan, but the texture of the chickpeas was a little off with the pasta. Also, I might try a pasta other than rigatoni because it wasn't very filling. Anyways, those are my suggestions, but I originally found the recipe here. Enjoy!
The idea for this dish started with a Greek whipped feta recipe we discovered. The feta is creamed with olive oil and lemon juice, and typically used as a dip or appetizer. Here we use whipped feta as the "sauce" for a pasta with spiced chickpeas. The flavors are distinctly Mediterranean, but unusual at the same time.
Pasta with Spiced Chickpeas and Whipped Feta
Pasta with Spiced Chickpeas
3 cups chickpeas, drained and rinsed
1 1/2 cups tomatoes, peeled and coarsely chopped
3 garlic cloves, minced
2 Tbs fresh mint, finely chopped
1/4 cup olive oil
1 lb dried rigatoni pasta
sea salt and black pepper
1/2 lb feta, crumbled
juice of 1/2 lemon
3 Tbs olive oil
1/2 tsp black pepper
- Combine chickpeas, tomatoes, garlic, mint, olive oil, and salt and pepper to taste. Let sit at least one hour at room temperature.
- Make Whipped Feta by combining all the ingredients in food processor until smooth and creamy. Set aside.
- Cook pasta. Drain and toss with a small amount of olive oil. Top with spiced chickpeas, then a big dollop of whipped feta. Eat while pasta is still hot.