Penne and Chickpeas with Spinach (vegan, WFPB)

This is an easy recipe and it tastes so good. It’s one of our new favorites.

Ingredients:

8 to 12 ounces uncooked penne

¼ cup water

5 garlic cloves, minced

9 to 12 ounces baby spinach, coarsely chopped

½ teaspoon red pepper flakes

½ cup vegetable broth

3 cups cooked chickpeas or 2 (15.5-ounce) can chickpeas, rinsed and drained

½ teaspoon dried basil

½ teaspoon ground fennel seeds (optional)

Salt and freshly ground black pepper

Directions:

1. Cook the penne in a large pot of boiling water, stirring occasionally, until it is tender, about 10 minutes.

2. While the pasta is cooking, heat the water in a large skillet over medium heat. Add the garlic, spinach, and red pepper flakes. Cook, stirring, until the spinach is wilted, about 4 minutes. Add the broth, chickpeas, basil, fennel seeds (if using) and salt and pepper to taste, and cook for 2 minutes longer to blend the flavors. Keep warm over low heat.

3. Drain the cooked pasta and return it to the pot. Add the spinach mixture and toss to combine. Taste and adjust the seasonings if needed. Serve hot.

Tips: Use your favorite greens instead of spinach. Sprinkle with pine nuts or walnut pieces for extra flavor and a little crunch.

Adapted from One Dish Vegan by Robin Robertson

#Vegan #WFPB #PenneSpinachChickpeas #EasyVegan