Macaroni, Chick Peas, Tomatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1/4 tsp: Pepper,
1 1/2 tbsp: Garlic clove, minced
15 ounce: Chickpeas canned,
16 ounce: Canned crush tomatoes,
8 ounce: Elbow macaroni, dry
1 tbsp: Basil, dried
2 tbsp: Parsley, dried
1 tbsp: Oregano, dried
1/2 cup: Medium salsa,
Directions:
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
Submitted By HENRY REINTGES On 11-24-95
Source from luhu.jp
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
Submitted By HENRY REINTGES On 11-24-95
Source from luhu.jp