Golden Spirals with Chickpeas and Yellow Bell Pepper


30 minutes or fewer

The addition of turmeric to the pasta water gives the rotini a golden hue that complements the chickpeas and yellow pepper. Rosemary adds color and flavor, but you can substitute any fresh herb. 

  • 4Servings


  • 8 oz. whole wheat rotini or other spiral-shaped pasta
  • 1/4 tsp. turmeric
  • 1 tsp. plus 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, seeded and chopped
  • 2 zucchini, cut into half circles
  • 1/2 cup vegetable stock or hot pasta water
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 1 Tbs. chopped fresh rosemary, or other herb
  • 1/2 cup sunflower seeds for garnish
  • 1/2 cup crumbled feta cheese for garnish


Cook rotini and turmeric in large pot of lightly salted boiling water, stirring occasionally, according to package directions. Drain well, reserving 1/2 cup of pasta water, if using. Toss pasta with 1 tsp. oil, and set aside.

Heat remaining 2 Tbs. oil in same pot over medium heat. Add garlic, and cook about 30 seconds, or until fragrant. Add bell pepper, zucchini and 1/4 cup of stock, and cook, covered, until vegetables soften, about 5 minutes. Reduce heat to low. Stir in chickpeas, rosemary, remaining 1/4 cup stock, salt and pepper. Cook, stirring occasionally, to blend flavors, about 5 minutes.

Add reserved pasta, and cook, stirring frequently, until heated through, about 2 minutes. Serve hot, sprinkled with sunflower seeds and feta.

Nutrition Information

  • Calories: 390
  • Carbohydrate Content: 48 g
  • Cholesterol Content: 10 mg
  • Fat Content: 16 g
  • Fiber Content: 7 g
  • Protein Content: 15 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 330 mg
  • Sugar Content: 6 g