Veggie pasta with chickpeas

It’s the weekend, and I’m at the end of my weekly stash of vegetables. So what’s for lunch?

What’s in there:

  • A bunch of broccolini, roughly chopped
  • The last chunk of a small head of green cabbage, roughly chopped
  • Some spinach
  • Shallots, thinly sliced
  • Four cloves garlic, grated
  • Splash soy sauce
  • Pinch red pepper flakes and dried thyme
  • A can of chickpeas, drained and rinsed
  • White wine to cover and simmer
  • Rotini pasta

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