Recipe by l'ecole
Our little community in Maine occasionally does ethnic-themed potluck dinners. Found this on an ethnic foods website and made it for Greek Night (figuring everyone else would do the usual spanakopita, mousaka, etc.) The fresh rosemary really makes this dish -- you might even want to up the amount a bit!
- 8 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1 ounce butter
- 2 tablespoons rosemary, finely chopped
- 1⁄2 cup vegetable broth
- 10 leaves spinach, finely chopped
- 2 tablespoons lemon juice
- 1 (28 ounce) can chickpeas, drained
- 12 ounces macaroni
- cayenne, to taste
- salt and pepper, to taste
Directions See How It's Made
- Cook garlic in olive oil and butter over medium heat until garlic is golden.
- Add rosemary, stir through, then add broth and cook until liquid is reduced by half.
- Add spinach, and lemon juice.
- Cook over medium heat until the sauce is almost syrupy.
- Add chickpeas and set aside.
- Cook pasta as directed.
- Toss pasta with sauce.
- Season with cayenne, salt and pepper and serve.