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Let’s get one thing straight: the bowl of pasta in this photo does not look very appetizing. The colours are bland, and people who are not fans of onions will definitely be turned off. But regardless of the appearance, that bowl of pasta was mighty fine. Under the top layer of balsamic-glazed onions and chickpeas are simmered tomatoes and spinach mixed with al dente linguine. This dish has everything necessary for a meal: protein, grains, vegetables, and fat (the olive oil). This recipe will make about 6 servings, so pack it away for the week’s lunches.
Ready in 30 minutes.
Ingredients:
1 lb linguine (or any other long pasta)
4 tbsp olive oil, divided in 2
15 oz can chickpeas
1 yellow onion, diced
4 tbsp balsamic vinegar, divided in 2
1 tsp garlic powder
3 cloves garlic, finely minced
8 cups fresh spinach
15 oz can diced tomatoes
1/2 cup vegetable broth
1 tsp crushed red pepper flakes
Salt & pepper to taste
Method:
- Bring a pot of water to boil and cook pasta according to package instructions.
- In another pot, heat 2 tbsp olive oil over medium high heat. Add in onion and cook until it begins to look translucent. Toss in chickpeas, 2 tbsp balsamic vinegar, and garlic powder and cook for another several minutes until liquid dissolves. Put the chickpea mixture in a separate bowl and clean out the pot to use for the sauce (because you don’t want to dirty more pots than necessary).
- Heat the other 2 tbsp olive oil over medium high heat. Add in spinach. It might look like a lot of greens but it will cook down in no time. After it begins to wilt, toss in the tomatoes, garlic, broth, and red pepper flakes and let it all simmer together for about 10 minutes.
- Once the pasta is ready, add it into the pot of veggies, turn off the heat, and let it all absorb together nicely. (It might take another 10 minutes.) Season with salt and pepper accordingly.
- Serve with the chickpea mixture on top.
Image: Carissa Wiens/The Cascade
