Vegetarian Times Sept 2015

2 TB Olive OIl

16 oz Cherry Tomatoes

1 clove Garlic, minced

1/2 tsp Smoked Paprika

1/4 tsp Red Pepper Flakes

2 TB chopped fresh Italian Parsley

1 TB chopped fresh Marjoram, I am making it with our fresh Basil instead

1 15 oz can of Chickpeas, rinsed and drained

8 oz Gemelli pasta

1 cup crumbled Feta Cheese

Heat 1 TB oil in large, non-stick skillet over high heat.  Add tomatoes and cook 10 minutes, or until tomatoes blister in spots, stirring occasionally.  Stir in remaining 1 TB oil, garlic, paprika, and red pepper flakes.  Fold in parsley and marjoram (or basil), then chickpeas.  Remove from heat.  Meanwhile, cook gemelli in large pot of boiling salted water according to package directions.  Drain, reserving 3/4 cup cooking liquid.  Add gemelli to tomato-chickpea mixture in skillet and toss to coat.  Mix in enough reserved cooking liquid to moisten.  Season with salt and pepper, if desired, and serve sprinkled with feta.