Chickpeas with Pasta & Zucchini
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
italian sausage
|
|
| 1 | large |
onions
chopped |
|
| ¼ | teaspoon |
fennel seeds
|
|
| 1 | can |
chickpeas (garbanzo beans)
drained 19 oz |
*
|
| 3 |
zucchini
chunks |
|
|
|
salt
|
*
|
||
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 |
bay leaves
|
*
|
|
| 1 | cup |
pasta
small shell |
*
|
| 1 |
parsley leaves
fresh chopped |
*
|
|
|
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
italian sausage
|
|
| 1 | large |
onions
chopped |
|
| 1.3 | ml |
fennel seeds
|
|
| 1 | can |
chickpeas (garbanzo beans)
drained 19 oz |
*
|
| 3 | each |
zucchini
chunks |
|
| 1 | x |
salt
|
*
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
basil
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
pasta
small shell |
*
|
| 1 | each |
parsley leaves
fresh chopped |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
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 to 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.
