Penne and Chickpeas with Spinach, Pine Nuts, and Raisins

Name: Penne and Chickpeas with Spinach, Pine Nuts, and Raisins
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ teaspoon ground fennel seeds (optional); ½ teaspoon dried basil; ¼ cup toasted pine nuts; 8 to 12 ounces uncooked penne; 2 tablespoons olive oil or ¼ cup water; ½ cup vegetable broth; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; ½ cup raisins; 2 tablespoons olive oil or ¼ cup water; 5 garlic cloves, minced; 9 to 12 ounces baby spinach, coarsely chopped; ½ teaspoon red pepper flakes

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The raisins add a sweet counterpoint to the rest of the dish, especially the touch of hot red pepper. Including raisins and other sweet ingredients in savory recipes is a delicious Sicilian tradition. Adjust the amount of red pepper flakes according to your personal preference. For gluten-free, use gluten-free pasta.

Ingredients

8 to 12 ounces uncooked penne
2 tablespoons olive oil or ¼ cup

Europe
Italy
Vegan
Pasta
Sicily
Mediterranean

Method

Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is just tender.
While the pasta is cooking, heat the oil or water in a large skillet over medium heat. Add the garlic, spinach, and red pepper flakes. Cook, stirring, until the spinach is wilted, about 2 minutes. Add the broth, chickpeas, raisins, basil, fennel seeds (if usin