Mediterranean Pasta & Greens

Source: Clean Food by Terry Walters

• 1 pound small pasta of your choice (I used mini-bow tie)

• Olive Oil

• 3 garlic cloves, minced

• 1 sweet onion, finely chopped

• 1 TBL dry basil

• 2 tsp dry oregano

• 1 1/2 cups cooked chickpeas

• 2 cups diced tomatoes with juice

• 2 TBL tomato paste

• 1/4 cup mirin (if you have it, adds slight sweetness)

• 1 small bunch of favorite greens (spinach, kale, collard, mustard, etc.), chopped

• Fresh cilantro for garnish, chopped.

• Salt & Pepper to taste

1. Cook the pasta - be sure it is firm and not mushy. Drain pasta and toss with some olive oil. Set aside.

2. In a medium soup pot (4 quart) add the olive oil, onion, garlic, basil, and oregano; saute for a few minutes until onions are soft.

3. Add chickpeas, mirin, tomatoes, tomato paste and continue to cook for 5 minutes.

4. Add the chopped greens and continue to cook a few more minutes until the greens are soft.

5. Add the cooked pasta, combine everything. Season with salt and pepper.

6. Add cilantro garnish, serve.