Tahini Pasta with Chickpeas


For the Pasta

8 ounces pasta of your choice

½ cup tahini

⅓ cup plain Greek yogurt

1 tablespoon honey

3 tablespoons soy sauce

3 green onions

1 clove garlic

For the Chickpeas

8 ounces cooked chickpeas, drained

1 tbsp olive oil

3 tbsp butter

1 tsp sweet paprika powder

½ tsp smokey spicy paprika powder

salt and pepper to taste

For the Topping

2 tbsp toasted pine nuts

2 tbsp finely chopped parsley

zest from 1 small lemon

For the Pasta

Cook pasta accordance with package instructions and reserve some water before draining.

Add yogurt to a bowl and mix in tahini, garlic, lemon juice and salt until smooth.

For the Chickpeas

Prepare chickpeas just before the pasta is done.

Add olive oil and butter to a pan over medium heat.

When butter starts to bubble, add chickpeas and all seasoning.

Turn heat up slightly and stir fry for 1 or 2 minutes until chickpeas are evenly coated with paprika butter.

Add pasta to yogurt and mix well, if it’s too thick or dry add some of the pasta water.

Pour chickpea and paprika butter on top of pasta while hot straight from the pan.

For the Topping

Sprinkle pine nuts, parsley and lemon zest over all.

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