Ingredients

240gr wholegrain pasta

2 tablespoon olive oil

4 garlic cloves crushed

250gr chickpeas raised and drained

500ml homemade chicken stock

500gr fresh spinach chopped

2 tablespoon grated cheeslet

cracked black peppercorns to taste

Method

Fill a large pot 3/4 full of water and bring to hte boil . Add the pasta and cook until al dente according to the packet directions

In a large skillet , heat the olive oil and garlic over medium heat . Add the chickpeas and vegetable broth .

Stir until warmed through . Add the spinach . Heat until the spinach is wilted .

Divide the pasta among the plates . Top each serving with the prepared sauce , 1 teasepoon grated cheeslet and peppercorns to taste .

• Uncategorized