Pasta in Spinach sauce

Recipe is inspired from Indira?s Spinach-Basil pasta.
Ingredients:
For the Spinach Sauce:
Onion ? ½ cup, chopped
Spinach ? 2 cups, chopped
Basil ? 1 cup, chopped
Almonds ? 1 cup, dry roasted
Garlic ? 2 cloves
Tomatoes ? 2 medium, chopped

For Pasta:
Whole wheat Penne ? 1 lb.
Broccoli ? 2 cups, chopped into florets
Chick peas ? 2 cups
Onion ? ½ cup, chopped
Salt, Pepper & Red Pepper flakes ? to taste

Method:
Cook pasta according to package directions. Reserve pasta cooking water for later use.
Dry roast almonds in a skillet. Remove and keep aside.
Heat 1tbsp olive oil in a large skillet; add onions and garlic; sauté on medium flame until lightly browned around edges, about 8-10 minutes. Add tomatoes; cover and cook till they turn into mush, about 5 minutes. Add spinach and basil; cook till wilted, about 3-5 minutes. Season with salt, pepper & red pepper flakes. Blend spinach mixture with the almonds into a smooth paste.
Heat 1tbsp olive oil in the same skillet, add onions and sauté till slightly browned. Add broccoli & chickpeas; cover and cook till tender. Add the spinach puree and ½-1 cup of pasta cooking water. Season with salt and pepper. Simmer till it reaches desired consistency.