Ingredients
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4 cups Tomatoeschopped
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2 Peacheschopped
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1 Onionchopped
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3 oz Feta Cheesecrumbled
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8 oz Pasta
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1 tablespoon Olive Oil
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1/2 teaspoon Salt
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1/2 teaspoon Cinnamon
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1/8 teaspoon Black Pepper
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1/2 teaspoon Chili Powder
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2 tablespoons Balsamic Vinegar
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2 tablespoons Tarragonchopped
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1 can Chickpeas
Directions
Steps
|
1
Done
|
Boil the pasta in salted water following package instructions until al dente. |
|
2
Done
|
Stir together the tomatoes, peaches, onions, olive oil, salt, cinnamon, black pepper and chipotle chili powder in a skillet. Roast uncovered in a 450°F oven for 40 minutes, turning at least twice throughout cooking. Combine chickpeas, tarragon, and balsamic vinegar in a mixing bowl. |
|
3
Done
|
Mix the pasta with the sauce. Top with feta cheese and serve in four heated bowls. |
