Mediterranean Pasta & Greens

Source: Clean Food by Terry Walters

  • 1 pound small pasta of your choice (I used mini-bow tie)

  • Olive Oil

  • 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

  1. Cook the pasta - be sure it is firm and not mushy. Drain pasta and toss with some olive oil. Set aside.

  2. 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.

  3. Add chickpeas, mirin, tomatoes, tomato paste and continue to cook for 5 minutes.

  4. Add the chopped greens and continue to cook a few more minutes until the greens are soft.

  5. Add the cooked pasta, combine everything. Season with salt and pepper.

  6. Add cilantro garnish, serve.

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