| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Dry chick peas, soaked |
| 1 |
lb |
Elbow macaroni |
| 2 |
|
Garlic cloves, crushed |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Basil |
| 1 |
tb |
Parsley |
|
|
Olive oil for drizzling |
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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