Pasta With Chickpeas and Vegetables Recipe

Ingredients

• 12 cups water
• 3 cups peeled halved lengthwise, and thinly sliced butternut squash
• 2 cups small cauliflower florets
• 1 cup diagonally cut carrot (1-inch thick)
• 2 red onions, cut into 1-inch thick wedges
• 8 ounces uncooked penne
• 2 1/2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1/2-1 teaspoon crushed red pepper flakes
• 4 garlic cloves, sliced
• 3 fresh thyme sprigs
• 1 (15 1/2 ounce) can chickpeas, drained
• 1/2 cup dry white wine
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley