Chickpeas with pasta & zucchini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Italian Sausage |
| 1 | each | Onion, large, chopped |
| ¼ | teaspoon | Fennel Seeds |
| 1 | can | Chickpeas, drained 19 oz |
| 3 | eaches | Zucchini, chunks |
| 1 | x | Salt |
| 1 | tablespoon | Olive Oil |
| 1 | teaspoon | Basil, dried |
| 1 | each | Bay Leaf |
| 1 | cup | Small Shell Pasta |
| 1 | each | Parsley, fresh, chopped |
| 1 | x | Black Pepper, freshly ground |
Directions
Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into ½ inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒