Ingredients
300g pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
300g cherry tomatoes, halved
400g canned chickpeas, drained and rinsed
100g spinach
100g feta cheese, crumbled
Salt and pepper to taste
Fresh basil for garnish
Method
Boil a large pot of salted water and cook the pasta according to package instructions. Reserve 1 cup of pasta water then drain.
In a big skillet, heat the olive oil over medium heat. Add the garlic and oregano, cooking for about 1 minute until fragrant.
Stir in the halved cherry tomatoes. Cook for 5-7 minutes until soft and juicy.
Add the chickpeas and spinach to the skillet. Mix everything well and cook for another 3-4 minutes until the spinach has wilted.
Combine the cooked pasta with the mixture in the skillet. If needed, add a bit of reserved pasta water to loosen the dish. Season with salt, pepper, and top with feta and basil.
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