Golden Spirals with Chickpeas and Yellow Bell Pepper

• 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
• 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.
2. Drain well, reserving 1/2 cup of pasta water, if using.
3. Toss pasta with 1 tsp.
4. oil, and set aside.
5. Heat remaining 2 Tbs.
6. oil in same pot over medium heat.
7. Add garlic, and cook about 30 seconds, or until fragrant.
8. Add bell pepper, zucchini and 1/4 cup of stock, and cook, covered, until vegetables soften, about 5 minutes.
9. Reduce heat to low.
10. Stir in chickpeas, rosemary, remaining 1/4 cup stock, salt and pepper.
11. Cook, stirring occasionally, to blend flavors, about 5 minutes.
12. Add reserved pasta, and cook, stirring frequently, until heated through, about 2 minutes.
13. Serve hot, sprinkled with sunflower seeds and feta.

whole wheat rotini, turmeric, olive oil, garlic, yellow bell pepper, zucchini, vegetable stock, chickpeas, fresh rosemary, salt, sunflower seeds, feta cheese

Taken from www.vegetariantimes.com/recipe/golden-spirals-with-chickpeas-and-yellow-bell-pepper/ (may not work)