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For an extra kick of flavor, sprinkle this spicy-smoky dish with quartered Kalamata olives.
Heat 1 Tbs. oil in large non-stick skillet over high heat. Add tomatoes, and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally. Stir in remaining 1 Tbs. oil, garlic, paprika, and red pepper flakes. Fold in parsley and marjoram, then chickpeas. Remove from heat.
Meanwhile, cook gemelli in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
Add gemelli to tomato-chickpea mixture in skillet, and toss to coat. Mix in enough reserved cooking liquid to moisten. Season with salt and pepper, if desired, and serve sprinkled with feta (if using).
- Calories 393
- Carbohydrate Content 64 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 8 g
- Protein Content 13 g
- Saturated Fat Content 2 g
- Sodium Content 248 mg
- Sugar Content 8 g