30-Minute Chicken and Chickpea Skillet Pasta

• Heat a large pot of water over medium high heat until boiling. Add the pasta and cook the pasta according to the package. Drain and keep warm.
• While the pasta cooks heat the 2 Tablespoons olive oil in a large skillet over medium high heat. Add the chicken, oregano, basil, thyme and cayenne red pepper and sauté for 4 minutes, stirring occasionally. Add the onion, garlic, zucchini, salt and pepper and continue to cook until chicken is cooked through, 4 more minutes.
• Add the chickpeas*, diced tomatoes, chicken broth, spinach and tomato paste and let simmer for 4 minutes, until the spinach is wilted.
• Heat a dry small skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.
• In a large serving bowl add the pasta to the chicken mixture and stir until combine. Stir in the freshly chopped parsley and garnish with the toasted pine nuts.
• Serve warm with extra fresh parsley and parmesan cheese.

How to cook chickpeas:

• Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. Once soaked, drain chickpeas and transfer to a large cooking pot. Cover with water twice the amount of beans and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test to make sure they are tender enough for your liking. Drain and allow to cool for 15 minutes. Once chickpeas are cooled they are ready to be used. Cooked chickpeas can keep covered in the refrigerator for up to three days.