1cupPenne or Shortcut Pasta (I used veggie flavored pasta)
2tspGhee or butter (coconut oil, if vegan)
1~2Dry Red Chilies, broken
1medium Onion, thinly sliced
2Garlic cloves, finely minced
½tspGaram Masala, optional
Cook pasta accordingly to package instructions. Drain the pasta and reserve the cooking liquid.
In a pan, melt the ghee/ butter and add the mustard, cumin seeds, red chilies and curry leaves; once the seeds start pop, add the onions and garlic. Cook until fragrant and the onions are getting lightly browned around the edges.
Add spinach and chickpeas; cook till spinach is wilted, about 3~4 minutes.
Season with salt and add the pasta. Stir in the pasta cooking water to get the desired consistency. Serve hot and ENJOY!!