Ingredients:
4 -5 large tomatoes, coarsley chopped
1 cup cooked chickpeas, drained ( dried or canned)
1/4 cup chopped basil, sliced into thin ribbons
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
8 ounces conchiglie ( medium pasta shells)
1/4 cup freshly grated parmesan cheese (optional)
Directions:
Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
Let stand at room temperature until the pasta is ready.
Cook pasta in a large pan with 3 qts.
water until al dente, about 9 to 11 minutes.
Drain well.
Fold the pasta into the tomato sauce and serve at once.
If desired, offer the Parmesan as a condiment at the table.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.