Ingredients:

• 1/2 cup – parsley, finely chopped.
• 1 bunch – spinach, cleaned and chopped.
• 1 can – chick peas, drained.
• 1 to 2 – tomatoes, skinned, seeded, and diced.
• 1 small eggplant, diced (opt.).
• 1 carrot, diced.
• 1 small onion, finely diced.
• 2 Garlic cloves, minced.
• salt and pepper to taste.
• boiled Pasta or fettuccini.

Method:

1. Heat oil in a skillet and add onion, garlic, carrot, tomatoes, and parsley. Saute for several minutes.
2. Add the remaining ingredients, and add an additional 1/2-1 cup water.
3. Cook until all vegetables are cooked and beans are heated through.
4. Serve over any type of pasta or fettuccini.