Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Elbow macaroni,shells, etc 15 oz Can Chick Peas, drained *
2 T Safflower oil 16 oz Can Kidney beans, drained *
1 x Med Onion, chopped 3/4 t Black pepper
1 x Clove Garlic, minced 1/2 t Summer savory
1/2 x Green Bell Pepper, chopped 1/2 t Thyme leaves
3 c Vegetable stock or water 1 ds Cayenne Pepper
6 oz Can Tomato Paste (2/3 cup)

* rinsed well, then drained GARNISH: grated Parmesan cheese, optional
Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till tender. Stir in
remaining ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat.
Garnish if desired. Variations: - substitute or add other vegetables
such as chopped sweet red shredded carrot to sauteed veggies;
substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne
pepper.

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