Pasta e ceci

1 servings

Ingredients

Quantity Ingredient
1 cup Macaroni or tiny spiral pasta
1 each (15-1/2 ounce) can chick peas (garbanzo beans), drained
1 each To 2 medium cloves garlic, peeled and finely minced or put through
A garlic press
1 each (14-1/2 ounce) can vegetable broth
2 teaspoons Minced fresh rosemary, or 1/2 tsp. dried rosemary, crushed
Freshly ground black pepper to taste
4 tablespoons Grated Parmesan or Romano Cheese

Directions

4 SERVINGS: APPROXIMATE PREP

Bring a pan of water to the boil, add the pasta and cook according to package directions. Drain and set aside. In a food processor puree ½ cup chick peas with garlic and ½ cup of the tomatoes. When paste-like, add the remaining tomatoes and puree. Pour into a pan with the broth, rosemary, remaining chick peas and pasta. Bring to a boil, reduce the heat and simmer 5 minutes. Season with pepper.

Serve in soup bowls and garnish each serving with Parmesan. From: The 5 in 10 Pasta and Noodle Cookbook by Nancy McDermott Asbury Park Press 3/15/95 Shared by: Pat Stockett Submitted By PAT STOCKETT On 03-18-95

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