Farfalle with Spinach and Garbanzo Beans

1 large onion, chopped
4 large garlic cloves, minced
2 cups boxed “un-chicken” broth (or veggie broth)
1 (15 ½ oz.) can chick peas, rinsed and drained
1 (10 oz.) package frozen leaf spinach, thawed, squeezed dry (or produce bag baby spinach)
12 ounces farfalle (bow-tie) pasta, freshly cooked
2 ounces grated un-parmesan cheese (opt.)
Black/white pepper and some salt to taste

Sautee garlic and onion about 10 minutes in water. Pour in “un-chicken” broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. Transfer spinach mixture to large bowl. Add pasta. Drizzle pasta with 2 teaspoons olive or flax oil (opt) and toss. Season pasta generously with pepper; sprinkle with grated un-parmesan and toss well. Serve.

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