Shells With Spinach and Chickpeas

8 ounces medium-sized pasta shells
2 tablespoons extra virgin olive oil
1 onion, peeled and finely chopped
1 large carrot, peeled and diced
1 clove garlic, peeled and minced
1/4 teaspoon crushed red pepper flakes
1 can (15-oz.) chickpeas, drained
1 bunch spinach, washed stemmed and chopped
1 cup water
2 tablespoons chopped fresh parsley
2 teaspoons tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated Parmesan cheese

Prepare pasta according to package directions; drain.

Meanwhile, heat a large skillet over medium-high heat. Add oil and and when hot, but not smoking, add onion, carrot, garlic and red pepper flakes. Sauté until fragrant and just tender, about 3 minutes. Stir in chickpeas, spinach, water, parsley, tomato paste, salt and pepper. Bring to a boil, reduce heat and simmer until pasta is done.

Add pasta to pan. Gently toss until evenly coated. Serve immediately garnished with Parmesan.

Number of Servings: 4

Recipe submitted by SparkPeople user RADHA02215.