Chickpea Capelli With Balsamic Reduction
Capelli d’Angelo with chickpeas and balsamic reduction

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

  1. 90 mL (6 tbsp) balsamic vinegar
  2. 20 mL (4 tsp) honey
  3. 1 pkg (375 g) capelli
  4. 30 mL (2 tbsp) canola oil
  5. 1 can (540 mL) chickpeas, rinsed and drained
  6. 150 g cherry tomatoes, halved (approx. 15 tomatoes)
  7. 75 mL (1/3 cup) kalamata olives, pitted
  8. 2 cloves garlic, minced
  9. 500 mL (2 cups) baby spinach
  10. to taste shaved Parmesan

Directions

  1. Pour balsamic vinegar and honey into a small saucepan.

  2. Heat over medium heat until mixture is reduced by two thirds and becomes syrupy. Set aside.

  3. Cook pasta according to package directions.

  4. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chickpeas, tomatoes, olives and garlic. Sauté for 5 minutes.

  5. Add spinach and stir gently. Remove from heat.

  6. Add chickpea mixture to hot pasta and mix well.

  7. Drizzle with balsamic reduction and garnish with shaved Parmesan. Enjoy.

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