Whole Wheat Spaghetti With Chickpeas And Fresh Herbs Recipe

About this recipe

A wholesome vegan dinner featuring whole wheat spaghetti tossed with golden garlic, chickpeas, tomatoes, kalamata olives, and fresh herbs for a flavorful and satisfying meal.

Ingredients

• 5Ltr Vittorio Pomace Olive Oil
• 100 g Garlic - Single Clove
• 200 g Hommade Tomato Puree
• 450 g American Garden Green Pitted Olives
• 250 g Spinach - Chopped
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pack (100 g) Tata Sampann Black Pepper Whole

Instructions

1. 1. Bring a large pot of salted water to a boil and cook 500 g of chopped spinach according to package instructions until al dente. Reserve 1/2 cup of the cooking water before draining.
2. 2. While the spaghetti cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and sauté for 1-2 minutes, stirring frequently, until lightly golden and fragrant.
3. 3. Stir in 1 1/2 cups of tomato puree and 2 tablespoons of chopped green olives. Simmer the mixture for 3-5 minutes, allowing the flavors to meld.
4. 4. Add 2 tablespoons of chopped spinach to the skillet and stir well. If the sauce seems too thick, add a splash of the reserved pasta cooking water to thin it out.
5. 5. Return the drained chopped spinach to the pot and pour the tomato and olive mixture over it. Toss everything together until the spinach is evenly coated with the sauce.
6. 6. Season with Namakwali Authentic Mix Seasoning Flavoured Salt and whole black pepper to taste. Serve immediately.