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Categories:
olive oil cherry clove garlic paprika red pepper fresh Italian parsley fresh marjoram chickpeas Gemelli Feta cheese
Viewed: 18 - Published at: 5 years agoIngredients
- 2 Tbs. olive oil
- 16 oz. cherry, tear drop, or grape tomatoes (about 3 cups)
- 1 clove garlic, minced (1 tsp.)
- 1/2 tsp. smoked paprika
- 1/4 tsp. red pepper flakes
- 2 Tbs. chopped fresh Italian parsley
- 1 Tbs. chopped fresh marjoram
- 1 15-oz. can chickpeas, rinsed and drained
- 8 oz. gemelli
- 1 cup crumbled reduced-fat feta cheese, optional
Method
- Heat 1 Tbs.
- oil in large non-stick skillet over high heat.
- Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally.
- Stir in remaining 1 Tbs.
- oil, garlic, paprika, and red pepper flakes.
- Fold in parsley and marjoram, then chickpeas.
- Remove from heat.
- Meanwhile, cook gemelli in large pot of boiling salted water according to package directions.
- Drain, reserving 3/4 cup cooking liquid.
- Add gemelli to tomato-chickpea mixture in skillet, and toss to coat.
- Mix in enough reserved cooking liquid to moisten.
- Season with salt and pepper, if desired, and serve sprinkled with feta (if using).
