• 1 cup sun-dried tomatoes, without oil
• 1/4 cup vegetable broth
• 1 tsp EVOO
• 1 Tbsp balsamic vinegar
• 3 medium garlic cloves, minced
• 16 oz. cooked garbanzo beans, drained and rinsed
• 2 cups spinach, chopped
• 6 oz. uncooked penne, cooked (I like the whole grain or Omega-3 enriched varieties)
• 2 Tbsp grated Parm. cheese
• 1/8 tsp sea salt, or to taste
• 1/8 tsp black pepper, or to taste

1. Combine tomatoes with 1 cup boiling water. Let stand about 20 minutes or until softened. Drain and chop.
2. In a large bowl, combine broth, oil, vinegar and garlic. Add chickpeas, spinach, penne, cheese and tomatoes.
3. Toss well. Season to taste and serve.

I LOVED this recipe. My husband even liked it - well, as a side with grilled chicken ;D They say you can sub arugula for the spinach. They say you can add anchovy paste to the oil mixture and sub chicken broth (of course, no longer vegetarian then).