Shells with Spinach and Chick-Peas

Name: Shells with Spinach and Chick-Peas
Yield: Makes 3 large servings
Ingredients: 1 large garlic clove, minced; 1 small onion, finely chopped; pinch red pepper flakes; 2 tablespoons virgin olive oil; additional olive oil to finish; freshly ground pepper; freshly grated Parmesan cheese; 1 15-ounce can chick-peas, drained, or 1½ cups cooked chick-peas and their liquid; 1 tablespoon sun-dried tomato purée or 2 teaspoons tomato paste; 1 bunch of spinach leaves, chopped and washed; ½ pound medium-sized pasta shells; 2 tablespoons finely chopped parsley; 1 carrot, finely diced; salt

Preparation info

Makes
3
large servings

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This dish is hearty, substantial, and delicious—a well-balanced one-bowl meal. If you have chick-peas already cooked or are using canned peas, it can be ready in the length of time it takes to boil the pasta. If you’re using chick-peas that you’ve cooked yourself, be sure to use the broth for the liquid.

The purée made from dried tomatoes lends depth to the flavor of the dish, but if you haven’t any, use canned tomato paste in its place; fresh tomatoes are a little too sweet.