Vegan Chermoula Pasta with Chickpeas and Spinach

Ingredients

• 250 g (8.8 oz.) conchiglie pasta
• 2 tablespoon olive oil
• 1 large shallot, chopped
• 2 garlic cloves, crushed
• 3 tablespoon Chermoula paste
• 1 large lemon, zest and juice
• 2 x 400g (14 oz.) canned chickpeas, drained
• 600 ml (3 cups) vegetable stock
• 100 g (3.5 oz.) baby spinach

Instructions

1. 1

   Boil the pasta 2 minutes less than specified...: Boil the pasta 2 minutes less than specified on the package.

2. 2

   Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large saute pan and fry the shallot for 1 minute over medium heat. Add the garlic and lemon zest, stir well, and fry for another minute.

3. 3

   Add the chickpeas and fry for 8-10 minutes...: Add the chickpeas and fry for 8-10 minutes until they begin to crisp up.

4. 4

   Add the lemon juice and cook for another...: Add the lemon juice and cook for another minute. Stir in the chermoula paste and cover the chickpeas in it. Pour in the stock and cook until the sauce reduces slightly.

5. 5

   Add the spinach and cook for another minute.

6. 6

   Transfer the pasta to the pan and combine....: Transfer the pasta to the pan and combine. Season to taste and serve.