Thunder & lightning

Yield: 4 servings

Measure Ingredient
8 ounces Dry chick peas, soaked
1 pounds Elbow macaroni
2 eaches Garlic cloves, crushed
2 tablespoons Olive oil
1 tablespoon Basil
1 tablespoon Parsley
\N \N Olive oil for drizzling

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"

Similar recipes