• 3 medium onions, finely diced
• 2 large carrots, finely diced
• 7 cloves garlic (divided)
• 1/2 cup semi dry white wine
• 7 dried tomato slices, chopped
• 1 can chickpeas, drained
• 1 small can (140g) tomato paste
• 1 can chopped tomatoes
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 2 tsp smoked paprika
• 350g frozen whole leaf spinach
• 250g fusilli

Mince 5 cloves garlic. In a pot, saute the carrots and onions until golden. Add minced garlic and saute 2 minutes more. Deglaze with white wine and reduce. Add tomato paste and cook for 3 more minutes to caramelize. Add tomatoes, dried tomatoes, oregano, thyme and paprika. Mix well, add chickpeas and spinach. Cook for 10 minutes on low flame.

Cook pasta in salted water according to instructions on the package. Drain.

Crush remaining garlic and mix it into the sauce. Season with salt and pepper as needed, then mix in the cooked pasta.