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Chickpeas With Pasta & Zucchini

Yield: 4 Servings

Ingredients and directions for this recipe

1/2 lb Italian Sausage
1 ea Onion, large, chopped
1/4 ts Fennel Seeds
1 cn Chickpeas, drained 19 oz
3 ea Zucchini, chunks
1 x Salt
1 tb Olive Oil
1 ts Basil, dried
1 ea Bay Leaf
1 c Small Shell Pasta
1 ea Parsley, fresh, chopped
1 x Black Pepper, freshly ground

Place sausages in saucepan and cover with water. Bring to a boil and
cook for 10 minutes. Drain and cut into 1/2 inch slices. In a large
saucepan, heat oil on high heat and cook sausage slices until browned
on all sides. Add onion and garlic; cook until lightly browned, about
2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay
leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas,
pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more
or until pasta is tender. Sprinkle with parsley and season with salt
and pepper to taste. For a meatless dish, leave out the sausage. From
The Gazette, 92/01/08.

See also:
Previous recipe Chickpeas Warren
Next recipe Chickpeas With Pasta And Zucchini

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