Pasta with Roasted Chickpeas, Spinach, and Grape Tomatoes
Almost every morning for the past 2 weeks, I’ve woken up feeling as though I’ve been hit by a truck: stuffy nose, sore throat, cough, low grade fever. I finally started to feel better this morning so I had to kick my productivity into overdrive to make up for everything that didn’t get done while I was sick. The house kind of fell apart on me, so I’ve spent most of today cleaning and organizing. I couldn’t believe how messy the kitchen was in spite of the fact that I barely used it, and somehow mountains of laundry materialized in the basement. In addition to cleaning, I had to run a few holiday errands, and I plan to spend the rest of my evening wrapping presents.
I knew that if I wanted to eat healthy today, I’d have to make something quick and easy to munch on in between errands and chores. This recipe is one of my old standbys. It’s simple to make, and I almost always have all of the necessary ingredients on hand. Last night, I bought a few pounds of bulk dried chickpeas at Whole Foods, and I had the foresight to soak 2 cups of them overnight. Those 2 cups expanded to 4 cups after soaking, so I used half of the roasted chickpeas for this recipe and saved the other half for a snack.
I need to get back to the grind, but I didn’t want to close out this week without a recipe for you!