Yield: 4 servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
¼ cup | Minced onion |
3 cups | Water |
1 can | (15 oz) garbanzo or chickpeas, drained |
2 \N | Beef bouillon cubes |
¼ teaspoon | Salt |
¼ teaspoon | Garlic salt |
¼ teaspoon | Dried mint leaves |
⅛ teaspoon | Black pepper |
¼ cup | Macaroni, uncooked |
\N \N | Grated parmesan cheese |
\N \N | Minced parsley for garnish |
In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley.
SOURCE: Sopie Kay's Pasta Cookery H-P Books, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93