Pasta with Chickpeas

Super easy meal!

1 package whole-wheat pasta
water

1 tsp olive oil
1 onion, chopped
2 cloves garlic, minced or pressed
2 sprigs rosemary (or 2 tsp dry)
salt and pepper, to taste
24 oz can diced tomatoes
1 tbsp paprika
2 (15oz) cans chickpeas, drained and rinsed
3 cups fresh spinach (optional)

Cook the pasta. In a saucepan, sauté the onions and garlic, covered, over low heat, until transparent. Add the tomatoes, rosemary, and half the chickpeas. Cook for about 10 minutes. Remove and discard the rosemary. Blend with a hand mixer and return to the pan. Add the rest of the chickpeas and the spinach. Cook until the spinach has wilted. Serve over the pasta and sprinkle with fat-free mozzarella or feta.

Original from Moosewood