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: 20 mins
• 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

1. 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).
2. Meanwhile, combine the tomatoes, oregano, garlic, stock & salt in a large saucepan & simmer over medium heat for 7 minutes, stirring occasionally.
3. Then add the spinach & garbanzo beans, cover & cook for 3 more minutes.
4. Drain the pasta well & mix well with the olives & olive oil. Eat up!