Middle Eastern Macaroni N Garbanzos
Experience the perfect fusion of comfort food and Middle Eastern flavors with this mouthwatering recipe for Middle Eastern Macaroni N Garbanzos. Tender macaroni is tossed with hearty chickpeas, caramelized onions, and a warm blend of aromatic spices like cumin, coriander, and smoky paprika, creating a dish that's as fragrant as it is flavorful. A creamy, tangy yogurt-lemon sauce adds a refreshing contrast, while fresh parsley and optional toasted pine nuts or slivered almonds provide the perfect finishing touch. Quick to prepare in just 35 minutes and ideal for serving warm or at room temperature, this recipe is a versatile and satisfying choice for family meals or casual gatherings. Perfectly balanced and bursting with wholesome ingredients, this dish is a must-try for fans of Mediterranean and Middle Eastern cuisine.
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Recipe Information
Ingredients
- 250 g macaroni (or small pasta, such as penne or shells)
- 400 g canned chickpeas (garbanzo beans), drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp paprika (smoked, if available)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 200 g plain yogurt
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 2 tbsp toasted pine nuts or slivered almonds (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni or small pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and golden.
Add the minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper to the skillet. Stir and cook for another 1-2 minutes until fragrant.
Stir in the chickpeas, coating them in the spiced onion mixture. Cook for 3-5 minutes, allowing the chickpeas to warm through.
In a separate bowl, mix the yogurt with lemon juice. Adjust the seasoning with a pinch of salt if needed.
Combine the cooked pasta and spiced chickpea mixture in a large mixing bowl. Toss well to coat.
Serve the pasta warm or at room temperature, drizzled with the tangy yogurt sauce. Garnish with chopped parsley and optional toasted pine nuts or slivered almonds for added texture and flavor.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2022 mg | 88% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 42.3 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 678 mg | 52% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2208 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
