Ingredients
¼ cup (50 mL) olive oil—divided
1 clove garlic, finely chopped
½ cup (125 mL) whole wheat bread crumbs
1 tbsp (15 mL) chopped fresh parsley
3 onions, coarsely chopped
4 cloves garlic, thinly sliced
1 pinch hot red pepper flakes
½ lb (250 g) cremini mush­rooms, sliced
1 19 oz (540 mL) tin chick­peas, rinsed and drained (or 2 cups/500 mL cooked chickpeas)
salt and pepper
1 lb (500 g) whole wheat or regular spaghetti
2 lb (1 kg) rapini, trimmed and roughly chopped

Get Cooking!

1. Heat 2 tbsp (25 mL) olive oil in a large deep skillet and add garlic and bread crumbs. Cook until lightly browned and crisp. Stir in parsley. Remove from pan and reserve. Wipe out pan and return to heat.
2. Add remaining olive oil to skillet and add onions, garlic and hot pepper flakes. Cook on medium heat until onions brown and tender. Add mush­rooms and cook until any liquid has evaporated. Add chick­peas. Season with salt and pepper.
3. Meanwhile add spaghetti to a large pot of boiling salted water. Cook for 5 minutes. Add rapini to the pasta in the water and continue cooking 5 to 7 minutes longer, or until pasta is tender. Reserve 1 cup (250 mL) pasta water. Drain pasta and rapini.
4. Add pasta and rapini to the onions, mushrooms and chickpeas. Stir in about ½ cup (125 mL) pasta water. Cook a few minutes until liquid is absorbed by pasta. If mixture is dry, add a bit more water. Season to taste. Sprinkle with reserved bread crumbs.

Makes 6 to 8 servings
Nutrition Facts: 1 serving has 428 calories, 19 g protein, 9 g fat, 71 g carbohydrate, 8 g fibre.

Photo by Benoit Levac.

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