Thunder & lightning
Yield: 4 servings
Ingredients:
- 8 oz Dry chick peas soaked 1 tb Basil
- 1 lb Elbow macaroni 1 tb Parsley
- 2 ea Garlic cloves crushed Olive oil for drizzling
- 2 tb Olive oil
Instructions:
Drain & wash chick peas. Cook for 50 to 60 minutes or until tender. Meanwhile cook the macaroni in a large pan of boiling water lightly salted for 10 minutes or until just resistant to the bite. Drain. Saute garlic in a large skillet in olive oil for a few minutes. Add cooked drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very low heat stirring occasionally til the flavours are absorbed & the mixture is heated through. Season with salt & pepper & serve hot with a crisp green salad. Adapted from Sarah Brown's "Vegetarian Kitchen"
