Thunder and lightning
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dry chick peas, soaked |
| 1 | pounds | Elbow macaroni |
| 2 | Garlic cloves, crushed | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Basil |
| 1 | tablespoon | Parsley |
| Olive oil for drizzling | ||
Directions
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini