I shared this recipe back in October on A Simple Walk. It is on my menu plan again this week for the first time since then. I’m looking forward to making and eating it again.

Last time I made this, I made it all the way up to adding the pasta. Then I put the skillet in the refrigerator. At dinner time, I pulled it out and warmed it over low heat while I boiled the pasta. Then I just tossed it all together right before serving. This is one of those dishes that I think is really enhanced by being made this way. The flavors have a chance to blend in the refrigerator.

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.Be sure to visit $5 Dinners to participate in the $5 Dinner Challenge.