Pasta with Chick Peas and Spinach

1 medium onion, chopped
3 cloves garlic, minced

Warm 2-3 T olive oil in a medium sauce pan over low heat, carefully add ¼ c water; add the onion and garlic,  and sweat  until softened not brown.

Add

16 oz. can garbanzo beans, drained and rinsed
2 cups of vegetable broth
¼ cup crushed tomato or tomato sauce
a pinch of crushed red pepper

Simmer for 10-15 minutes.

Add 2 cups of chopped spinach or kale, cover and simmer until tender.

Prepare 1- 1 1/2 cups of Ditalini pasta according to package directions.

Drain pasta reserving 1 cup of pasta water.

Pour pasta back into the pan.  Pour bean sauce over the pasta and serve in bowls

Use extra pasta water to thin sauce if needed

Serve with Parmesan or Romano cheese.