Spinach, Chickpea and Raisin Pasta
Written by Patricia Tulasne
2 cups penne
3 tbsp olive oil
4 cloves crushed garlic
280 g spinach
540 mL (1 can) chickpeas
½ tsp salt
½ cup golden raisons
¼ tsp hot pepper
½ cup vegetable broth
1. Cook the pasta for 8 to 10 minutes in large pot of boiling water. Drain and return to pot.
2. In the meantime, heat oil over medium heat in a large pan. Brown garlic for 3 minutes. Over high heat, add the rest of the ingredients except the broth. Stir. Cook for 2-3 minutes.
3. Add the vegetable broth and cook until hot.
4. Pour the sauce onto the pasta and stir. Serve.
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