It’s been a very busy month, more so than usual, which is expected in the wellness community in January. Most people are recommitting to health and my office has been bustling with cleanses and clients for weeks. The days blur into the next and by the time dinner comes around, I find that not much time has been set aside for dinner time prep. So, this month, we’ve improvised and made it about our #realisticresolutions and #easymeals. If this dinner recipe could have been featured on a cooking show, the episode would be labeled “Hearty and Homey Plant-Based Italian in 30 Minutes or Less“. I add whatever extra green veggies I have in the fridge into this dish too – this week is was spinach, but this recipe works well with broccoli and kale added in too.
1/3 cup. extra-virgin olive oil
3 sprigs fresh rosemary
pinch crushed red pepper flakes (optional)
2-3 cloves garlic, smashed and peeled
1 cup cooked garbanzo beans
1/2 cup nicoise olives (more flavor with pit, but optional to leave in)
1/2 cup diced tomatoes
1/2 cup organic chicken or vegetable broth
2 cups spinach
1 lb. Andean Dream pasta (my favorite gluten free brand)
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions.
As pasta cooks, heat olive oil in a large skillet over medium heat. Add the rosemary, red chili flakes, generous pinch of sea salt, and garlic. Saute garlic, until softened, stirring frequently to prevent from burning. After 2-3 minutes, add the chickpeas and, using the back of your spoon, mash some of them against the side of the pot. Stir in 3/4 cup of chicken or vegetable broth, olives, and the tomatoes. Simmer, stirring occasionally, until the flavors have melded, about 10 minutes. (The sauce will be thin but have body, you can add additional broth if desired). Carefully remove the woody pieces of rosemary stems.
Add the drained pasta and spinach to the chickpea sauce and cook, tossing gently, until the flavors meld, about 2 minutes. Add broth as needed to keep the consistency loose. Season to taste with salt. Drizzle with generous portion of olive oil and garnish with rosemary prior to serving.