Crispy Chickpea Pasta with Cumin Yogurt Drizzle
Golden Chickpea Penne with Spiced Yogurt Swirl
Ingredients:
- 8 oz penne pasta (whole wheat or gluten-free optional)
- 1 1/2 cups canned chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
- 1 cup Greek yogurt (or plant-based yogurt for vegan version)
- 1/2 teaspoon ground cumin (for yogurt drizzle)
- 1 tablespoon lemon juice
- 1 tablespoon water (to thin yogurt, if needed)
- 1/2 cup chopped fresh parsley or cilantro
- 1/4 cup diced red onion (optional)
- 1/2 teaspoon chili flakes (optional, for heat)
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread them in a single layer on the baking sheet.
- Roast for 25–30 minutes, shaking halfway through, until golden and crispy.
- Meanwhile, cook penne pasta according to package directions. Drain and set aside.
- In a small bowl, whisk together yogurt, ground cumin, lemon juice, a pinch of salt, and water to create a creamy drizzle. Adjust consistency as needed.
- In a serving bowl, combine pasta with half the crispy chickpeas, parsley, and red onion if using.
- Drizzle the cumin yogurt sauce over the pasta. Top with remaining chickpeas and a sprinkle of chili flakes if desired.
- Serve warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 390 kcal | Servings: 4 servings