YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minIngredients
Directions
Drain and 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.
Sauté garlic in a large skillet in olive oil for a few minutes.
Add cooked, drained chick peas and macaroni.
Mix in the basil and parsley.
Cook over a very low heat, stirring occasionally, til the flavours are absorbed and the mixture is heated through.
Season with salt and pepper and serve hot with a crisp green salad.
Comments