Made from ground chickpeas—which gives it 5 g more fiber and protein than white pasta—chickpea pasta has a slightly nutty but mild taste. It pairs well with flavor-packed sauces, like the one here with naturally smoky fire-roasted tomatoes. They’re charred before chopping and canning, which ups the bioavailability of lycopene, a heart-healthy antioxidant linked to reduced inflammation.
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Ingredients
- 1
8-oz. box chickpea cavatappi (we used Banza)
- 1 lb.
boneless, skinless chicken breasts, cut into 11/2-inch pieces
- 4 Tbsp.
olive oil, divided
- 1 Tbsp.
ras el hanout (see Note)
-
Kosher salt and pepper
- 2
large cloves garlic, finely chopped
- 1/2
preserved lemon, seeds discarded, finely chopped (about 2 tbsp.)
- 2 Tbsp.
double-concentrated tomato paste
- 1/2 tsp.
smoked paprika
- 1/3 cup
dry white wine
- 1
14.5-oz. can fire-roasted tomatoes
- 1/2 cup
flat-leaf parsley, chopped
-
- Step 1Cook pasta per package directions. Drain and rinse.
- Step 2Meanwhile, in large bowl, toss chicken with 1 tablespoon oil, then ras el hanout and 1/4 teaspoon each salt and pepper to coat.
- Step 3Heat 2 tablespoons oil in large deep skillet or Dutch oven on medium-high. Add chicken and cook, turning occasionally, until golden brown all over, 7 to 10 minutes. Transfer to plate.
- Step 4Decrease heat to medium-low. Add remaining tablespoon oil to skillet along with garlic and preserved lemon; cook, stirring, 15 to 30 seconds. Add tomato paste and smoked paprika and cook, stirring, until color deepens, 1 to 2 minutes.
- Step 5Add wine, bring to a simmer, and cook, scraping up any browned bits, until mostly evaporated, 30 seconds to 1 minute. Add tomatoes and their juices, then return chicken to skillet (with any juices from plate) and simmer until sauce is slightly thickened, 2 to 3 minutes.
- Step 6Add pasta and 1/4 teaspoon salt and toss to coat. Remove from heat and sprinkle with parsley.
NOTE: The ingredients of ras el hanout can vary by brand. If yours does not have cumin or cinnamon, add 1 teaspoon ground cumin and 1/4 teaspoon ground cinnamon when adding the smoked paprika.
NUTRITIONAL INFORMATION (per serving): About 499 calories,21 g fat (2.5 g saturated), 83 mg cholesterol, 609 mg sodium, 41 g carbohydrates, 10 g fiber, 9 g sugar (0 g added sugar), 41 g protein
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