Ingredients

240 wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas rinsed and drained

500ml homemade chicken broth

500gr chicken broth

500gr chicken broth

500gr spinach chopped

2 tablespoons grated cheselets .

Cracked peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to the boil. Add the pasta and cook until al dente (tender) In a large skillet , heat the olive oil according to the package method . In a large skillet, heat the olive oil over medium heat . Add the chickpeas and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until spinach is wilted about 3minutes . Divide the pastaamong the plates . top neach serving with the prepared sauce , 1 tablespoon grated cheseletand peppercorns to taste

• Uncategorized