gluten free | vegetarian | nut free | egg free | soy free

25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

2 Tbsp olive oil

1 red/purple onion, minced

2 garlic cloves, minced

¼ c filtered water

1 pint cherry tomatoes

1/2 pound baby spinach

1 can chickpeas, drained & rinsed

.25oz basil leaves, chopped

1 tsp sea or Himalayan salt

2-3 ounces shredded parmesan

Bring a medium pot of lightly salted water to a boil & cook pasta according to package instructions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion & garlic. Sauté until aromatic.

Add water, tomato, spinach, chickpea, basil & salt.

Bring to a boil, reduce to a simmer. Tomatoes will begin to swell & their skin will pop open – this is where magic is happening! Once most tomatoes have split, turn off heat.

Stir in shredded cheese. Serve over pasta for two!

Serves 2.