Pasta Shells And Sauce With Chickpeas
Ingredients
1 can crushed tomatoes-28 oz.
1 can chickpeas-19 oz. rinsed and drained
6 garlic cloves minced
1 tsp. sugar
1 tsp. Italian herb seasoning
1 Tbsp. red wine vinegar
4 slices dried eggplant finely chopped,
6 fresh basil leaves finely snipped
12 oz. medium pasta shells
2 Tbsp. grated Parmesan Cheese
Cooking Instructions
Combine the tomatoes, chickpeas, garlic, sugar, seasoning, vinegar, and eggplant, if you wish to use eggplant, in an electric crock pot. Cover and cook on low for 6 to 8 hours to make the sauce. During the last hour, cook the shells separately and drain them, keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)