16 oz Penne pasta
2 tbsp olive oil
3 cloves garlic, crushed
2 medium white onions, finely chopped
1 cinnamon stick
2 tsp ground cumin
1x14oz can chickpeas
8 oz cherry tomatoes, quartered
1/3 cup dried currants
1/3 cup olive oil (additional)
¼ cup fresh basil leaves, shredded
1/3 cup pine nuts, toasted
1 cup Parmigiano Reggiano shredded cheese combo

Cook the penne pasta according to box. Drain and set aside.

In a large frying pan, heat the olive oil and cook the garlic and onions until soft. Add the spices and stir for a minute. Then add cherry tomatoes, currants, extra oil and chickpeas, stir everything gently and cook until just heated through. Add the pasta to the chickpea mixture, stir gently and serve immediately in deep bowls sprinkled with basil leaves and pine nuts. Top with Cheese.

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