Spaghetti Gone Garbanzo!
"This is a great Mediterranean dish that might even be good with a squeeze of lemon juice, but keep in mind that the olives give it a delightfully tart flavor."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 10 ounces corn spaghetti
- 2 cups fresh tomatoes, chopped & with juice (canned is also fine)
- 1 cup vegetable stock
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 4 cups chopped spinach, firmly packed
- 1 cup garbanzo beans, drained
- 1⁄4 kalamata olive, chopped
- 1 tablespoon extra virgin olive oil
directions
- Bring several quarts of water to a boil in a large pot & cook pasta to al dente (make extra sure not to overcook as corn pasta can become gummy when overcooked).
- Meanwhile, combine the tomatoes, oregano, garlic, stock & salt in a large saucepan & simmer over medium heat for 7 minutes, stirring occasionally.
- Then add the spinach & garbanzo beans, cover & cook for 3 more minutes.
- Drain the pasta well & mix well with the olives & olive oil. Eat up!
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RECIPE SUBMITTED BY
Where do you live?
-
Texas, where there are two seasons; Hot or not!
What you do for work? For fun?
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Not working as of now, maybe at Starbucks eventually, I love coffee insanely.
What's your favorite cookbook?
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"The Complete Vegan Cookbook"
Every dish I make out of it turns out to be a knock-out! Even when I'm skeptical about certain ingredients.
But still, I can't understand how they can call it the "complete" vegan cookbook with no hummus recipes.
What are your passions?
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Animals rights, human rights, the environment, cutting red tape, coffee, music, writing, the typical hippy stuff. :-p
Your pet peeves?
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Smacking, babies crying, healthy average-height 120-lb women being labeled as "full-figured", people who swear WAAAAAY too much instead of using it tastefully. :D
