The leftovers of this pasta topping makes for a tasty, hearty soup the next day.
For the pasta:
4 cloves garlic, minced
1 tsp olive oil
2 cans chickpeas, drained and rinsed
2 cans tomatoes, drained
1 tsp dried dill
pepper to taste
a few shakes Tobasco
6-8 oz. baby spinach, rinsed
4 oz (half a box) of linguine
splash lemon juice
Put on water to boil. When boiling, add the linguine and cook until no longer crunchy. Drain, then toss with a little olive oil and lemon juice and cover until ready to eat.
Meanwhile, heat the oil in a soup pot. Add the garlic and dill and saute for 2-3 minutes. Add the chickpeas, tomatoes and pepper and cook for 5 minutes. Add the spinach and stir until wilted. Serve over pasta.
Makes two servings of pasta, plus a lot of topping leftovers.
For the soup:
1 can kidney beans, drained and rised
1/3 cup dry quinoa
2 cups veggie broth (or 2 cups water + one bouillon cube)
Add beans, quinoa and veggie broth to the pasta topping leftovers. Turn the heat up and simmer for 20 minutes, or until the quinoa has become translucent.
