Spaghetti With Spinach & Mushrooms

1 box spaghetti, broken into thirds
2 cups vegetable broth
2 Tbs tomato paste
1 Tbs harissa, or 1 tsp red pepper flakes
1/8 tsp saffron threads
1 lb mushrooms, sliced
1 clove garlic, minced
1 lb spinach, coarsely chopped
1 15oz can chickpeas, rinsed and drained

1) Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.
2) Bring vegetable broth, 3 cups of water, tomato paste, harissa and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.
3) Heat large stockpot over medium-high heat, and coat with cooking spray. Add mushrooms, and cook 7 minutes, or until browned. Stir in garlic, and cook 1 minute more. Reduce heat to medium, and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, chickpeas and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Season with salt and pepper, and serve immediately.

Review: This had a yummy nutty taste from baking the spaghetti. The dish was also pretty easy to make. I was fortunate enough to find cheap saffron (I didn't think it was possible!) at the New Canaan Food Emporium for $3.97!!! So, there will be several upcoming saffron recipes. And, I have no idea what harissa is (and just knew there would be no point in looking for it in Idaho), so I used red pepper flakes. Mmmm, yummy.