This is a riff off a NYT recipe and is a true no-recipe recipe. It’s creamy, nutritious and delicious. The pasta water, the chickpea water and actual cream all make this a very luxurious dish.

Soak one cup of chickpeas for 8-12 hours and pressure cook for 15 minutes. Strain the chickpeas but keep the water.

In 2 tbsp of butter, add 1 tsp of cumin seeds and 1 tsp of fennel seeds. After they sputter, add the chickpeas and toast on mod-high heat till browned in part.

Add 3-4 cloves of finely chopped garlic and 5-6 oz of spinach. Add salt and pepper and 1/4 cup of heavy cream. Thin out using some of the chickpea water.

Add cooked pasta of choice, add Parmesan cheese. Thin with pasta water if needed. Add red pepper flakes if you wish