Pasta with Chickpea and Spinach

Serves 2

INGREDIENTS

1 onion, diced

1 zucchini, diced  

A bunch of fresh spinach 

1 can of chickpeas

1 small can of tomato paste

Salt and pepper to taste 

A pinch of chilli flakes (optional)

Your favourite pasta

Greek yoghurt (optional)

METHOD

Prepare your choice of pasta as instructed on the package, and set it aside when done.

Meanwhile, gently fry the onion in olive oil on a large pan over medium heat. Add the zucchini and continue to fry for a few minutes. 

Add the drained chickpeas to the pan and stir the ingredients together for a few minutes before adding the tomato paste and a little bit of water. Heat through, taste with salt, pepper, and chilli flakes (optional).

Roughly chop the fresh spinach and add to the mixture together with the pasta. 

To serve, add a scoop of Greek yoghurt on top (optional).

Bon appétit! Served on my “La Bohème” soup and pasta plate.