Make the One Pot Pasta

• In a large pot, add olive oil and turn on the burner to slightly over medium.
  3 tbsp olive oil 
• Add the red onion to the pot, sauté 3 minutes.
  1 medium red onion 
• Add the garlic to the pot. Sauté another minute.
  6 cloves fresh garlic 
• Add drained and rinsed chickpeas. Sauté until they lightly brown and crack open slightly. To prevent burning, it helps to stir regularly.
  1 can chickpeas
• Add the tomatoes. Continue to sauté another 1-2 minutes.
  1 can diced tomatoes
• Add the vegetable stock. Add the oregano. Add the salt and pepper to taste.

   
  1/2 tsp dried oregano, 2 cups vegetable stock, salt, pepper
• Break the pasta in half, place it in the pot. Use a large spoon to push down the pasta so it is submerged in the stock liquid. If it's not submerged, add a little more vegetable stock.
  1/2 box linguine
• Continue cooking on medium high for 8-9 minutes.
• Try a noodle. When the pasta is al dente the stock should be mostly absorbed by the pasta. Remove from heat.
• Stir. Add kalamata olives (not the juice!). Add the feta.
  1 small jar kalamata olives, 3/4 cup feta 
• Gently fold baby spinach into the pasta.  
  1 box baby spinach
• Serve and enjoy!