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.
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.