Source: Clean Food by Terry Walters
1 pound small pasta of your choice (I used mini-bow tie)
3 garlic cloves, minced
1 sweet onion, finely chopped
1 TBL dry basil
2 tsp dry oregano
1 1/2 cups cooked chickpeas
2 cups diced tomatoes with juice
2 TBL tomato paste
1/4 cup mirin (if you have it, adds slight sweetness)
1 small bunch of favorite greens (spinach, kale, collard, mustard, etc.), chopped
Fresh cilantro for garnish, chopped.
Salt & Pepper to taste
Cook the pasta - be sure it is firm and not mushy. Drain pasta and toss with some olive oil. Set aside.
In a medium soup pot (4 quart) add the olive oil, onion, garlic, basil, and oregano; saute for a few minutes until onions are soft.
Add chickpeas, mirin, tomatoes, tomato paste and continue to cook for 5 minutes.
Add the chopped greens and continue to cook a few more minutes until the greens are soft.
Add the cooked pasta, combine everything. Season with salt and pepper.
Add cilantro garnish, serve.