Recipe Swap - Chickpea, Bacon & Spinach Pasta

I have been meaning to join this recipe swap for quite a while now, but I always forget about it by the time Friday rolls around. Last week, when Amy posted a recipe for it, I finally remembered to write myself a note so that I wouldn't forget. I hope I'll remember every Friday from now on.

Chickpea, Bacon & Spinach Pasta

• 5 slices bacon, diced
• 1 onion, thinly sliced
• 5 cloves garlic, minced
• 1/2 t. red pepper flakes
• 1 t. cumin
• 1/2 t. black pepper
  
• 1 c. dried chickpeas, soaked and fully cooked (or 1 or 2 cans chickpeas, I'm not sure of the equivalent)
• 1/2 bag frozen chopped spinach (or 4 c. fresh spinach)
• 2 T. red wine vinegar
• 1/2 c. chicken stock
• 1/2 lb. pasta (I used spaghetti because that is what I had on hand, but I think it would be better with rotini or orecchiette.)

1. Crisp bacon in a large skillet over medium heat, do not drain. Add onions, garlic, red pepper flakes, cumin & black pepper. Cook until onions are tender.
2. Add chickpeas and spinach and cook for 5 minutes, until heated through. (At this point, you could stop and have a wonderful side dish.)3. Stir in the red wine vinegar and chicken stock. Bring to a low boil and let simmer until the stock begins to thicken a little. Add spaghetti and stir to coat. Season with salt and pepper, if needed.According to Isabelle, it looked like "some fancy restaurant food." And once she tasted it, she agreed with herself and said, "it also tastes like some fancy restaurant food." Personally, I thought it was really good, and so did everyone else. It has definitely earned a coveted spot on my master menu plan.

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