1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 cups halved cherry tomatoes
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup small fresh basil leaves
1/4 teaspoon salt
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta and remaining ingredients; toss to combine.
This is a great, healthy weeknight meal. It really comes together quickly. I added quite a bit of crushed red pepper flakes to give it some heat and a tad bit more feta. Read our full review with pics here: http://onecoupleskitchen.blogspot.com/2011/02/penne-with-chickpeas-feta-tomatoes.html
This was okay, although I thought I would like it much better than I did. Like another reviewer noted, it seemed like something was missing, although I can't put my finger on what it is. I probably won't make this again.
This is a nice fresh pasta dish. Technically, I guess I should have given it a 3 -- a "good solid recipe" -- because it's not very fancy. But I went ahead and ranked it a 5 because it truly is very quick and easy to prepare. My husband usually bathes our baby daughter and gets her ready for bed while I cook dinner -- but this was ready before he could even get her upstairs. I finished making the whole dish while the pasta boiled. If I can find a great, healthy weeknight recipe that's also easy, fast, and budget-friendly to prepare, then I'm going to give it a 5!
I made this recipe for vegetarian guests and we all enjoyed it. I really believe that dry, cooked chickpeas make a huge difference in recipes rather than using a can of drained chickpeas. I used thinly sliced onion instead of shallots, whole-grain penne, Trader Joe's light feta, and some baby spinach (added with the tomatoes when cooking), fresh oregano rather than basil, and some hot pepper flakes. It was great!
This was just OK. I did not have a pepper, so I added sun dried tomatoes, but followed the recipe otherwise (using oregano instead of basil as suggested). There seemed to be something missing- it did not have much flavor, but wasn't bad. I won't be making this again. If I'm going to make pasta with chickpeas, I'll stick to one of my favorite Cooking Light recipes of Pasa with Chickpeas and Garlic Sauce.
Quick & fresh tasting. Most of the flavor comes from the tomatoes and feta, but I like the combination of all the ingredients. Used lemon juice instead of rind, as suggested here, and on-the-vine tomatoes. Didn't have fresh basil; I'm sure that would up the tastiness. Good basic, everyday pasta dish.
My family LOVED this recipe! I made a few changes due to available ingredients, but I think those changes added to the dish. Used vine tomatoes which added a juiciness that we loved and substituted a splash of lemon juice instead of lemon rind. Threw in a little extra feta as well. Definitely will be making again.
Pretty good recipe. It had a nice fresh flavor, but was missing something. I think simple roasted chicken would make it great, like someone else suggested. I would make it again since it is pretty easy to make.
I loved how easy & quick this recipe was to make and how light & fresh it tasted. I substituted Campanelle for penne. My husband felt the chickpeas didn't "match" the other flavors & requested next time I use shrimp. When I explained my intent of serving it was to inject legumes into our families' diet, his opinion was altered a bit. I served this with a salad tossed in vinaigrette & plan to make it again in a few weeks.
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