Categories: Main

Ingredients

• 8 ounces spaghetti, broken into thirds
• 1-15 ounce can low sodium vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon harissa, or 1 teaspoon red pepper flakes
• 1/8 teaspoon saffron threads
• 1 pound mushrooms, quartered
• 1 clove garlic, minced
• 1 pound spinach, coarsely chopped
• 1-15 ounce can chickpeas, rinsed and drained

Directions

1. Preheat oven to 350.

2. Place pasta on baking sheet and coat with cooking spray. Bake 5-7 minutes, or until golden, shaking pan once or twice to brown evenly.

3. Bring vegetable broth, 2 1/2 cups water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.

4. Heat large stockpot over medium high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more. Reduce heat to medium and stir in pasta and 2 cups hot broth. Cook 405 minutes, or until liquid is absorbed, stirring frequently.

5. Add spinach, chickpeas and remaining broth. Simmer 5-7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper, and serve immediately.

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