Ingredients:
12 ounces corkscrew macaroni or 12 ounces elbow macaroni
2 teaspoons olive oil
1 tablespoon margarine or 1 tablespoon butter
1 large onions, diced
2 -3 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 (28 ounce) cans crushed tomatoes
1 (15 ounce) cans garbanzo beans, rinsed and drained
1/2 cup green peppers, diced
1/4 cup loosely packed fresh parsley leaves, , I use 1 1/2 Tbsp. dried ( , I use 1 1/2 Tbsp. dried)
parsley sprigs ( to garnish) (optional)
Directions:
In large saucepot, cook pasta according to package directions.
Meanwhile, in nonstick skillet, heat olive oil and margarine or butter over medium heat until hot and melted.
Add onion and green pepper and cook 15 min.
or until tender, stirring occasionally.
Stir in garlic, salt, cumin, coriander, allspice, and black pepper and cook 1 min.
Add tomatoes and garbanzo beans; heat to boiling over medium-high heat.
Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
Drain pasta; return to saucepot.
Toss garbanzo mixture with pasta and heat through.
Mix in parsley.
Garnish with additional parsley to serve, if desired.
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.