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"