Ingredients

8 ounce(s) dry chick peas, soaked
1 pound elbow macaroni
2 each garlic cloves, crushed
2 Tbsp. olive oil
1 Tbsp. basil
1 Tbsp. parsley
olive oil for drizzling

Cooking Instructions

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. Saute 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 flavors are absorbed and the mixture is heated through. Season with salt and pepper and serve hot with a crisp green salad.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)