| 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 | T | Olive oil |
| 1 | T | Basil |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: 40.9mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g