Rotini With Spinach and Chickpeas

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Rotini With Spinach and Chickpeas

 

olive oil

1 small onion, finely diced

2 garlic cloves, minced

1 carrot, diced

1/2 cup parsley, finely chopped

1 to 2 tomatoes, skinned, seeded, and diced

1 can chick-peas, drained

1 bunch spinach, cleaned and chopped

salt and pepper to taste

1 small eggplant, diced (opt.)

 

Heat oil in a skillet and add onion, garlic, carrot, tomatoes, and parsley.

Sauté for several minutes. Add the remaining ingredients, and add an additional

1/2-1 cup water. Cook until all vegetables are cooked and beans are heated

through. Serve over rotini.

 

 

 

 

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