Chickpea Pasta With White Beans, Veggies + Tomato Sauce

• Makes 4 – 5+ servings

INGREDIENTS:

• 1 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 red onion, chopped
• pink himalayan salt + black pepper to taste
• sprinkle of red chili flakes for spice
• 1-2 zucchinis depending on size, cut lengthwise, then sliced horizontally (they should resemble little slices of watermelon).
• 1 cup eggplant, chopped
• 1 can organic whole roma tomatoes, smashed.
• 1 can canellini beans, drained + rinsed.
• 2-4 cups raw spinach – or just throw the whole bag in 🙂
• 1 box Banza chickpea pasta

INSTRUCTIONS

• Add extra virgin olive oil to pan over medium heat.
• Add chopped garlic and onions and cook until softened.
• Sprinkle with salt, pepper + chili flakes.
• Add zucchini and eggplant, cover + stir occasionally.
• While this cooks, pour tomatoes into a large bowl and smash with a spoon.
• Once zucchini + eggplant has softened, add crushed tomatoes.
• Turn heat to high, bring to a boil then reduce to a simmer.
• While sauce is cooking, start to boil the water.
• Cook sauce until thickened (you’ll know it’s thicker when the sauce stays separated when you stir)
• Once sauce is thick enough, add the beans and spinach. Cook until spinach is wilted.
• Bring a large pot of water to a boil
• Add in box of pasta. Cook al dente for desired time.
• After cooked, strain.
• Drizzle with a little extra virgin olive oil.
• Sprinkle with a little pink himalayan sea salt, garlic powder, black pepper + nutritional yeast (1-2 tbsp) to taste.
• Mix to combine. Add pasta to finished sauce, mix to combine on low heat.
• Serve with some fresh basil on top + enjoy!