Mediterranean Baked Feta Pasta with Spiced Chickpeas and Zucchini Ribbons

Ingredients

• 1 block feta cheese, about 7 oz
• 2 cups cherry tomatoes, halved
• 2 cups cooked chickpea pasta
• 1 can chickpeas, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 medium zucchini, sliced into ribbons
• 2 cloves garlic, minced
• 1 cup fresh basil, chopped
• 1 teaspoon black pepper
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large baking dish, place the block of feta cheese in the center and surround it with halved cherry tomatoes.
3. 03
   Drizzle 1 tablespoon of olive oil over the feta and tomatoes. Add minced garlic, black pepper, and half of the salt.
4. 04
   In a bowl, toss the chickpeas with the remaining olive oil, cumin, smoked paprika, and the remaining salt. Spread them around the feta in the baking dish.
5. 05
   Bake in the preheated oven for 25-30 minutes until the tomatoes burst and the feta is soft and golden.
6. 06
   Meanwhile, bring a pot of water to boil and cook the chickpea pasta according to package instructions. Drain and set aside.
7. 07
   Using a vegetable peeler, slice the zucchini into thin ribbons and add to the baking dish in the last 5 minutes of baking.
8. 08
   Remove the baking dish from the oven and gently mix the ingredients together, breaking up the feta to create a creamy sauce.
9. 09
   Add the cooked pasta and fresh basil to the baking dish, and toss until well combined.
10. 10
    Serve warm, garnished with additional basil if desired.