Pasta with Roasted Tomatoes, Spinach and Chickpeas

Spaghetti with Roasted Tomato, Spinach & Chickpeas (Munch Meals by Janet) is a super-simple supper with lots of protein from tinned chickpeas, but is very affordable.

Spinach is high in vitamin K, potassium and oxalic acid, so check medication and avoid for kidney stones/disease.  Avoid basil for bleeding disorders or low blood pressure (it can slow blood clotting).

Before cooking, read up on food safety for people and pets (many foods including onion, garlic,  spices and green tomatoes are unsafe near animals). Just bin tomato and allium scraps (onion, garlic, leeks, shallots, chives) as like citrus/rhubarb scraps, acids could harm compost creatures. 

For tinned tomatoes, pop lids inside cans (or pop ring-pulls back over holes) to avoid wildlife getting trapped).

Seasoned with salt, pepper, oregano and garlic powder to roast the tomatoes, adding more tomato paste and crushed tinned tomatoes to the dish, alongside optional kalamata olives. Check out Janet’s cookbook.

Serve with plastic-free pasta (unless there is a medical reason, salt the water). Not doing this in Italy makes it ‘silly pasta!’ You will notice the difference in taste.

Serve with vegan grated cheese or learn to make plant-based parmesan. Real Parmesan is not even vegetarian, as by law it contains a cheese made with calf rennet.