Creole chick peas with pasta (mf)

4 Servings

Ingredients

Quantity Ingredient
12 ounces Corkscrews or wagon wheels
¼ cup Olive oil
¼ cup Chopped onion
¼ cup Chopped green bell pepper
¼ cup Chopped scallion
1 tablespoon Minced fresh garlic
28 ounces Chopped plum tomatoes, juices reserved
1 cup Chicken broth (1-2c)
10 ounces Frozen corn, thawed
16 ounces Canned chick peas, drained and rinsed
½ teaspoon Thyme
1 Whole bay leaf
⅛ teaspoon Cayenne pepper (to 1/4t)
2 tablespoons Parsley for garnish
Salt and pepper

Directions

Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions.

In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic and saute a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6521 Posted to MC-Recipe Digest V1 #483 by 4paws@... (Shermeyer-Gail) on Feb 12, 1997.

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