Monday, May 10, 2010

Pasta with Chickpeas and Spinach $6.19

Back by popular demand - Kim cannot get enough of Chickpeas!(aka garbanzo beans) This was Kims idea, and it sounded super good and unique and then by chance I looked online and there were a ton of recipes for this connoction. So once again, I am going to simplify ingredients and the cooking time. Here goes it:

2 cans chickpeas $$2.98
1 lb pasta(farfalle, penne, shells-im thinking something small would work great)$1.19
1 bag fresh spinach 10 ounces $1.89
2 garlic cloves .10
2 tablespoons extra virgin olive oil.25
1 cup chicken broth .28
salt and pepper

Boil noodles according to instruction
in food processor place 1 cup garbanzo beans, 2 garlic cloves, 2 tablespoons olive oil, 1/2 cup chicken broth and salt and pepper
pulse until reletively smooth

In skillet place bean mixture over low flame, add fresh spinach and toss until spinach wilts, slowly adding the remaining chicken broth
spinach should be wilted in about 10 minutes
toss in remaining garbanzo beans
when pasta is cooked, add to the skillet and bean mixture
serve immediately

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