Ingredients

• 2 tsp olive oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 tsp ground cumin
• pinch hot red pepper flakes
• 2 cups cooked chickpeas or one 19 oz can, drained
• 4 cups chicken stock or 1 can chicken broth plus water
• 1/2 cup small, pasta shells
• 10 oz fresh spinach, chopped
• 1/4 tsp pepper
• salt to taste
• 2 tbsps chopped parsley

Directions

• Heat oil in large saucepan. i
• Add onion, garlic, cumin and hot pepper flakes.
• Cook gently until tender.
• Add chickpeas and stock and bring to boil.
• Reduce heat and simmer for 10 minutes.
• Add pasta and cook for 5 minutes, or until almost tender.
• Add spinach, pepper and salt and cook for about 3 minutes.
• Taste and adjust seasonings, if necessary.
• Sprinkle with parsley.
• Makes 6 servings.