Instructions: Cook pasta according to directions until barely al dente, about 7 minutes, add chickpeas and finish cooking the pasta, reserve 1/4 cup of the water, then drain pasta and chick-peas. Meanwhile, place pecans in a small dry skillet over medium high and cook them, shaking the pan, for about 1 minute, or until they become fragrant, transfer pecans to a large mixing bowl. Add the oil, thyme, salt orange zest and juice to pecans and toss thoroughly. Add spinach and toss until it is lightly coated with dressing.

Pour hot reserved cooking water over spinach and toss until it is evenly though barely) wilted. Toss with pasta and grapes, season to taste with additional salt and pepper and serve hot or at room temperature. (When serving, include the grapes and pecans, which inevitably sink to bottom of the bowl.)

Makes 4
servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.