A quick and delightful creamy yogurt pasta dish topped with spiced chickpeas, perfect for a satisfying meal.
Author:Nicole Grace
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
8 ounces pasta (any shape you prefer)
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup plain Greek yogurt
1 tablespoon lemon juice
1/4 cup fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add the chickpeas, cumin, paprika, garlic powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy.
In a bowl, mix the Greek yogurt, lemon juice, and a pinch of salt. If the yogurt is too thick, add a little reserved pasta water to reach your desired consistency.
Combine the cooked pasta with the spiced chickpeas in the skillet. Toss to combine, adding more reserved pasta water if needed to loosen the mixture.
Remove from heat and stir in the yogurt sauce until everything is well coated. Adjust seasoning with salt and pepper to taste.
Serve warm, garnished with chopped parsley and red pepper flakes if desired.