12 ounces spaghetti
1 onion, diced
3 cloves garlic, minced
2 pinches red pepper
2 teaspoons chopped fresh thyme (1/2 teaspoon dried)
1/2 teaspoon paprika
pinch saffron threads, optional
1 (15 ounce) can chickpeas, liquid reserved
2 cups tomatoes, chopped
freshly ground pepper, to taste
1 bunch chard, leaves only
salt, to taste
1/2 cup grated vegan cheese
1. Preheat oven to 350 F. Cook pasta according to package directions, al dente, and drain. Saute onion, garlic, crushed red pepper, herbs, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until onions are soft, about 8 minutes.
2. Add chickpeas, 1/2 cup of their liquid, and tomatoes. Season with pepper. Lower heat and simmer 15 minutes. If pan becomes dry, add a little water to keep it moist.
3. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and if desired, salt. Put pasta in casserole dish, add chickpea-tomato mixture, chard, and cheese. Toss until well mixed.
4. Cover with foil and bake until warmed through, about 20 minutes. Serve with additional grated cheese if desired.