Tiny Greek Pasta with Chickpeas and Greens
Ingredients
- 3 Tbsp extra virgin Greek olive oil
- 1 medium white onion diced
- 4 cloves of garlic minced
- 1/2 leek thinly sliced
- 1- inch ginger peeled and finely chopped
- 2 1/2 cups of water
- 1 cups of Greek kouskousi pasta
- A 15.5 oz can of chickpeas drained
- 2 cups Swiss chard deveined and roughly chopped
- Sea salt and freshly ground black pepper
Instructions
- Heat 2 tablespoons of olive oil in a large saucepan and add onion, garlic, ginger and leek. Cook over medium heat for 10 minutes or until soft and translucent. Add the Swiss chard and wilt. Stir in the chickpeas.
- In a separate pot, bring salted water to a boil. Cook the kouskousi and one tablespoon of olive oil. Cook as per package directions. Drain.
- Combine everything and warm in the skillet for a minute or two.
- Season to taste and serve immediately.
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