Golden Spirals With Chickpeas & Yellow Bell Pepper

8oz 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 15.5oz can chickpeas, drained and rinsed
1 Tbs chopped fresh rosemary, or other herb
salt and freshly ground black pepper to taste
1/2 cup sunflower seeds for garnish
1/2 cup crumbled feta cheese for garnish

1) 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.
2) 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 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.
3) Add reserved pasta, and cook, stirring frequently, until heated through, about 2 minutes. Serve hot, sprinkled with sunflower seeds and feta.

Review: I wasn’t too sure about making this dish, worrying there were too many flavors to mix together. It’s actually amazing, with the flavors really complementing each other. And, the best part? I had enough servings for Mike and I tonight for dinner, with two bowls of leftovers. Yay!