This delicious dish can be whipped up in just 30 minutes. Prepare chickpeas the day before to save some time.
3 cups pasta of your choice
2 Tbsp olive oil
1 lb boneless, skinless chicken breasts, chopped
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp cayenne red pepper (optional)
½ sweet onion, chopped
3 garlic cloves, minced
1 medium zucchini, chopped
¼ tsp salt
Dash of pepper
1½ cups cooked chickpeas (see below for instructions on how to cook dry garbanzo beans)
2 14.5 oz cans of diced tomatoes
1 cup chicken broth
4 cups fresh spinach, loosely packed
2 Tbsp tomato paste
¼ cup pine nuts, toasted
¼ cup fresh parsley, chopped, plus extra for garnish
Parmesan cheese, for garnish
Place chickpeas in large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours.
Once soaked, drain chickpeas and transfer to large cooking pot. Cover with water twice the amount of beans and bring to a boil.
Cover and allow to simmer for approximately one hour.
Once tender, drain and cool for 15 minutes. Cooked chickpeas can keep covered in refrigerator for up to three days.
Heat large pot of water over medium-high heat until boiling. Add pasta and cook according to package. Drain and keep warm.
While pasta cooks, heat 2 tablespoons olive oil in large skillet over medium-high heat. Add chicken, oregano, basil, thyme, and cayenne red pepper and sauté for 4 minutes, stirring occasionally. Add onion, garlic, zucchini, salt and pepper and continue to cook until chicken is cooked through, 4 more minutes.
Add cooked chickpeas, diced tomatoes, chicken broth, spinach and tomato paste and let simmer for 4 minutes, until spinach is wilted.
Heat dry, small skillet over medium-low heat and toast pine nuts, stirring frequently, until golden, about 3 minutes. Remove and set aside.
In large serving bowl, add pasta to chicken mixture and combine. Stir in freshly chopped parsley and garnish with toasted pine nuts.
Serve warm with extra fresh parsley and Parmesan cheese.
Recipe developed by A Cedar Spoon.