Shells with Spinach and Chick Peas

Ingredients:

• 2 tbsp. virgin olive oil
• 1 sm. onion, finely chopped
• 1 lg. garlic clove, minced
• Pinch red pepper flakes
• 1 carrot, diced
• 2 tbsp. chopped parsley
• 2 tsp. tomato paste
• 1 (15 oz.) can chick peas, drained OR 1 1/2 c. cooked chick peas with liquid
• 1 bunch spinach leaves, chopped
• 1/2 lb. med. sized pasta shells
• Freshly ground pepper
• Freshly grated Parmesan

Directions:

Heat olive oil in large skillet and add onion, garlic, pepper flakes, carrot and parsley; Saute for 2 minutes. Season with salt and add tomato paste, chick peas, spinach and a cup of water or cooking liquid from the chick peas. Lower the heat and simmer while the pasta is cooking. Cook (boil) pasta until al dente. Drain pasta and add it to the pan. Toss everything together and season generously with pepper. Serve in hot soup plates with olive oil drizzled over the top and freshly grated cheese.