1 onion, chopped
2 tbsp olive oil
1/2 cup red bell pepper, chopped
2 to 3 cloves garlic, minced
1/2 lb turkey ground
1/4 tsp fennel seed
1/4 cup red wine
28 oz can tomatoes
2 handfuls basil, chopped
15 oz can chickpeas, drained and rinsed
appx 3 ozs baby spinach
1/3 cup grated cheese--I used a combo of Gouda and Romano
1 lb short pasta shape, I used elbows
Start boiling some water for the pasta. Saute the onion with 1 tbsp of the olive oil in a medium pan for about 5 minutes until it begins to soften. Add the red pepper, saute on medium heat for a few more minutes, then add the garlic for another minute or two. Push the onion mixture to the side of the pan.
Start cooking the pasta in the boiling water after adding the tomatoes to the pan. This is a pretty quick cooking tomato sauce. Add the chickpeas and spinach to the tomato sauce a few minutes before the pasta is ready. You can break up a few chickpeas to thicken the sauce a bit if you'd like.
When the pasta is cooked, drain and combine it with the remaining tbsp of olive oil and the sauce. Stir in the grated cheese, and serve with extra cheese at the table. Though you could simply use Romano or Parmesan, I like to add flavor by using remnants of other cheese I have on hand like the Gouda. Serve and enjoy this fast, tasty dish!