- 3 tablespoons olive oil
- 1 onion, thinly slice
- 1 teaspoon ground turmeric
- 16 ounce of linguine
- 1- 15 oz can chicken peas, drained, rinsed
- 1 -15 oz can red kidney beans, drained, rinsed
- Kosher Salt
- Ground Black Pepper
- 5 ounces of baby spinach
- ½ cup chopped fresh cilantro and tender stems
- ½ cup chopped fresh mint
And a large high-side skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until soft in and lightly caramelized,8- 10 minutes. Stir in the turmeric and cook until fragrant about 1 minute.
Pour in 5 ½ cups water, then add the linguine, drained chick peas, green beans and a heavy pinch of salt and pepper. Bring to a simmer and cook, stirring often until the pasta is al-dente liquid has reduced to a creamy sauce, for about 15 minutes.
Where in the spinach, cilantro, and mint and cook until wilted, for about two minutes. Remove from the heat. Taste and adjust seasoning with salt and pepper, stir, serve hot.