Macaroni~ chick peas~ tomatoes
Yield: 4 Servings
Ingredients:
- 1 tb Olive oil
- 1 1/2 tb Garlic clove minced
- 16 oz Canned crush tomatoes
- 1 tb Basil dried
- 1 tb Oregano dried
- 1/4 ts Pepper
- 15 oz Chickpeas canned
- 8 oz Elbow macaroni dry
- 2 tb Parsley dried
- 1/2 c Medium salsa
Instructions:
Heat the olive oil in a medium-size heavy saucepan over moderate heat for 30 seconds; add the garlic and cook stirring for 30 seconds. Mix in the tomatoes salsa parsley basil oregano and pepper; bring to a boil lower the heat so that the mixture bubbles gently then simmer uncovered for 10 minutes or until slightly thickened. Stir in the chick peas and simmer uncovered 10 minutes longer. Cook the macaroni according to the package directions omitting the salt; drain well and transfer to a heated bowl. Pour the chick pea mixture over the macaroni and toss well. Options: Can add some chopped red or green peppers for taste and color when mixing in the tomatoes. Source: The Vegetarian Times Magazine
