The combination of nutty chickpeas and rich, earthy spinach is one of my favorites!
I made this up last week when we were in dire need of a trip to the grocery store. Everything was on hand, either in the pantry, fridge or freezer.
It was quick and easy and super satisfying.
Pasta With Spinach and Chickpeas
3 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 cups chicken broth
1 - 15 1/2-ounce can chick peas, rinsed and drained
1 - 10-ounce package frozen leaf spinach, thawed and squeezed dry
12 ounces short, fat pasta
1/3 cup freshly grated Parmesan cheese
Over medium heat, heat 1 teaspoon of the oil in heavy, large nonstick skillet.
Add onion and garlic and sauté until soft, about 10 minutes.
Meanwhile, bring a pot of water to a boil and cook the pasta according to package directions.
Pour chicken broth over the onions and garlic and simmer until the liquid is reduced by half, about 5 minutes.
Add the garbanzo beans and spinach and boil another minute.
Transfer spinach/onion mixture to large bowl and add drained pasta.
Drizzle with remaining 2 teaspoons olive oil, freshly ground black pepper and the grated Parmesan and toss well.