Pasta with Spinach and Chick Peas

[Guest guest]

Pasta with Spinach and Chick Peas

 

 

 

 

2 Tbsp. olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 carrot, diced

1/2 cup parsley, finely chopped

1 - 2 tomatoes, skinned, seeded, and diced

1 can garbanzo beans, drained

1 bunch spinach, cleaned and chopped

Salt and pepper to taste

1 small eggplant, diced (opt.)

 

 

 

 

Heat oil in a skillet and add onion, garlic, carrot, tomatoes, and

parsley. Saute for several minutes. Add the remaining ingredients,

and add an additional 1/2-1 cup water. Cook until all vegetables are

cooked and beans are heated through. Serve over any type of pasta

(rotini, bow-ties, shells, fettucini).

 

Note: To skin and seed tomatoes, boil tomatoes in water for 10-15

seconds. The skin should slide right off. Remove seeds, which add

bitterness, and dice flesh.