Chickpeas with pasta and zucchini

4 servings

Ingredients

Quantity Ingredient
½ pounds Italian Sausage
1 each Onion, large, chopped
¼ teaspoon Fennel Seeds
1 can Chickpeas, drained 19 oz
3 eaches Zucchini, chunks
1 x Salt
1 tablespoon Olive Oil
1 teaspoon Basil, dried
1 each Bay Leaf
1 cup Small Shell Pasta
1 each Parsley, fresh, chopped
1 x Black Pepper, freshly ground

Directions

Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into ½ inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by James Lor.

Courtesy of Shareware RECIPE CLIPPER 1⅒ Courtesy of Shareware RECIPE CLIPPER 1⅒

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