Ingredients:
1 onions, diced
3 cloves garlic, minced
2 pinches red peppers
1/2 teaspoon thyme
1/2 teaspoon paprika
1 (15 ounce) cans chickpeas
2 cups chopped tomatoes
1 bunch chard leaves, leaves only ( or fresh or frozen spinach)
12 ounces spaghetti
1/2 cup grated soy cheese
fresh ground pepper
1 pinch saffron threads (optional)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Cook pasta al dente; drain.
Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
Cook over medium high heat, stirring frequently until onions are soft about 8 minutes.
Add chickpeas, 1/2 cup of their liquid and tomatoes.
Season with pepper.
Lower heat and simmer 15 minutes.
If pan becomes dry, add a little water to keep it moist.
Steam chard until bright green and tender.
Remove, chop coarsely, season with pepper and if desired salt.
Put pasta in casserole, add chick pea-tomato mixture, chard and cheese.
Toss until well mixed.
Cover with foil and bake until warmed through, about 20 minutes.
Serve with additional grated cheese if desired.
Servings: 6
Time preparation: 15 min.
Time total: 58 min.