2 cups pasta, cooked and set aside
1 can garbanzo beans, drained and rinsed
1 ½ cup Newman’s Own® Sockarooni Pasta Sauce
1 bunch fresh spinach
½ large onion, thinly sliced
1 tsp garam masala powder (available at Indian grocery stores)
zest from 1 lemon
juice from ½ lemon
1 Tbsp olive oil
4 cloves garlic, finely chopped
½ cup grated parmesan cheese
½ Tbsp ground cumin
Preheat oven to 400 degrees. In a medium bowl, combine garbanzo beans, onion, salt, garam masala, lemon zest, lemon juice, and olive oil. Transfer to a baking dish and bake for 25 minutes. Remove from oven and set aside.
Meanwhile, heat 2 Tbsp of oil in a pan over medium heat. Add cumin seeds, and when they start to splutter add the garlic and cook until fragrant, a minute or so. Add the spinach and cook 3-4 minutes, until wilted.
Add the Sockarooni sauce, cooked pasta, and baked garbanzo bean mixture. Stir to combine and cook for about 2-3 minutes. Finish with parmesan cheese and serve hot.
Note: The garbanzo mixture can be baked in advance and refrigerated up to 24 hours.