Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Dry chick peas, soaked
1 lb Elbow macaroni
2 ea Garlic cloves, crushed
2 tb Olive oil
1 tb Basil
1 tb Parsley
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"

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