Pasta and Chickpeas

• 2 tablespoons virgin olive oil
• 1 small onion, finely chopped
• 1 large garlic clove, minced
• 1 pinch red chile chili pepper flakes
• 1 carrot, finely diced
• 2 tablespoons finely chopped parsley
• 2 teaspoons tomato paste
• 1 (15 ounce) can chickpeas, drained or 1 12 cups cooked chickpeas and their liquid
• 1 bunch spinach, kale or 1 bunch chard leaves, ribs removed if necessary, chopped and washed
• 12 lb medium pasta shell
• salt (to taste)
• fresh ground pepper
• freshly grated parmesan cheese (optional)

1. Heat olive oil in a large skillet.
2. Add onion, garlic, pepper flakes, carrot, and parsley and saute for 2 minutes.
3. Add tomato paste, chickpeas, spinach or other greens, and a cup of water or cooking liquid from the chickpeas.
4. Reduce heat and simmer while preparing pasta.
5. Bring a large pot of water to a boil for the pasta.
6. Add salt to taste, toss in pasta, stir, and boil until al dente.
7. Drain pasta and add to skillet.
8. Toss ingredients together and season generously with pepper.
9. Serve in hot soup plates.
10. If desired, top with freshly grated cheese.

virgin olive oil, onion, garlic, red chile chili pepper, carrot, parsley, tomato paste, chickpeas, chard, pasta shell, salt, fresh ground pepper, parmesan cheese

Taken from www.food.com/recipe/pasta-and-chickpeas-360223 (may not work)