- 2 Tbls. olive oil
- 2 tsp. tomato paste
- 1 cup Leeks or Onion, finely chopped
- 1 bunch Chard leaves washed, de-stemmed, & chopped
- 1 large clove garlic minced
- 15 oz. can organic garbanzo beans
- pinch red pepper flakes
- 1/2 lb. medium size pasta
- 1 Carrot finely diced freshly ground pepper
- 2 Tbs. finely chopped Parsley olive oil to drizzle
- salt
- freshly grated Parmesan cheese
Bring a large pot of water to boil for the pasta.
Meanwhile heat olive oil in a large skillet, add leeks or onions, garlic, pepper flakes, carrot and parsley, saute for 2 minutes.
Season with salt, add tomato paste, garbanzos and chard, stir well, reduce heat to simmer.
Add 1 Tbls. salt to boiling pasta water, stir in shells and cook to al dente.
Watch vegetables, adding pasta water as needed to prevent scorching.
Drain pasta, add to skillet, toss everything together, seasoning generously with black pepper.
Serve with a drizzle of olive oil and a sprinkle of grated cheese.
Adapted from Deborah Madison's The Savory Way
