Thunder& Lightning
Yield
4 servingsPrep
20 minCook
60 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chickpeas (garbanzo beans)
dry, soaked |
|
| 1 | pound |
pasta, elbow macaroni
|
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
basil
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | x |
olive oil
for drizzling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chickpeas (garbanzo beans)
dry, soaked |
|
| 453.6 | g |
pasta, elbow macaroni
|
|
| 2 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
basil
|
|
| 15 | ml |
parsley leaves
|
|
| 1 | x |
olive oil
for drizzling |
*
|
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.
