HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Style Chickpea Cavatappi
Middle-Eastern Style Chickpea Cavatappi

Middle-Eastern Style Chickpea Cavatappi

with Spinach, Tomato & Feta

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You’ve had middle-eastern flavors in salads, grain bowls, and gyros—but have you tried ‘em in a pasta? If not, consider this your lucky dinner! Chickpeas, spinach, and onion are cooked with garlic and our signature Shawarma Spice Blend, then swirled in a creamy white sauce. Next, you’ll add tender cavatappi, fresh tomatoes, and feta cheese for brimming bowls full of bright flavors. It’s pasta night, perfected!

Tags:VeggieClimate Superstar

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

2 clove


2 unit


1 unit


6 ounce

Cavatappi Pasta


1 tablespoon

Shawarma Spice Blend

5 ounce


1 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese


1.5 tablespoon

Sour Cream


½ cup

Feta Cheese


Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories880 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate122 g
Sugar17 g
Dietary Fiber14 g
Protein31 g
Cholesterol60 mg
Sodium1220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely chop onion. Peel and mince or grate garlic. Drain chickpeas over a small bowl, reserving liquid; rinse chickpeas and pat dry with paper towels. Dice tomatoes into 1⁄2-inch pieces.


• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain.


• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion, garlic, chickpeas, Shawarma Spice Blend, a big pinch of salt, and pepper. Cook, stirring occasionally and scraping up any brown bits from bottom of pan, until onion is softened and chickpeas are lightly browned, 5-6 minutes. • Add spinach and reserved chickpea liquid. Cook, stirring, until spinach is wilted and liquid has mostly absorbed, 2-3 minutes. TIP: Add spinach in batches if necessary.


• Reduce heat under pan with chickpea mixture to low. Stir in stock concentrate, cream cheese, sour cream, and 1⁄3 cup reserved pasta cooking water (1⁄2 cup for 4 servings) until melted and combined.


• Stir in drained cavatappi, tomatoes, half the feta, and 1 TBSP butter (2 TBSP for 4 servings). Toss to combine. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.


• Divide cavatappi between bowls. Top with remaining feta and serve.