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Penne with Moroccan Spiced Chickpeas and Tomatoes

Al dente Penne pasta tossed with protein-packed Moroccan spiced chickpeas, fresh arugula and tomatoes, feta cheese, and Marcona almonds: easy, simple clean eating!  Ras el hanout is a legendary Moroccan spice blend; meaning “top of the shop,” it traditionally contains a spice merchant’s best stuff. Here it subtly perfumes this nourishing summery pasta dish. 

Course Main Course
Cuisine Moroccan
Keyword easy dinner recipe, easy pasta recipe, summer recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings
Author Sun Basket Meal Delivery


  • 5 ounces penne pasta about 2 cups gluten free friends use your favorite brand of pasta
  • 2 tablespoons olive oil separated
  • 5 ounces chickpeas about 1/2 a cup
  • 1 to 2 shallots peeled and sliced
  • 5 ounces cherry tomatoes about 1/2 cup
  • 1 tablespoon fresh dill roughly chopped
  • 2 ounces Marcona almonds
  • 1/2   teaspoon ras el hanout a Moraccan spice blend
  • 1/2 teaspoon garlic powder
  • 3 ounces baby arugula 2 large handfuls
  • 2 ounces feta 1/3 cup
  • 2 teaspoons sherry vinegar
  • ½ cup Greek yogurt


Cook the pasta:

  1. Bring a pot of salted water to a boil. Add the penne and cook until just tender but al dente (usually instructions on package are right on) Drain, reserving ½ cup pasta water. Transfer the penne to a bowl, drizzle with 1 tablespoon oil, and toss to coat.

While water heats and the penne cooks, prepare the vegetables.

  1. Rinse the chickpeas
  2. Peel and thinly slice the shallot
  3. Cut the cherry tomatoes in half
  4. Coarsely chop the dill
  5. Coarsely chop the almonds

Cook the chickpeas and shallots, finish the pasta:

  1. In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chickpeas and shallot. Season with salt and cook, stirring a few times, until the chickpeas are toasted and the shallots are slightly caramelized, 4 to 5 minutes. Stir in the ras el hanout and garlic powder, cook until fragrant, about 1 minute. Reduce the heat to medium. Add the penne and reserved pasta water. Stir in the cherry tomatoes, dill, arugula, feta, and sherry vinegar. Cook until the arugula is just wilted, 1 to 2 minutes. Season to taste with salt and pepper.


  1. Transfer the penne to individual bowls. Dollop with the yogurt, garnish with the almonds, and serve.