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Creole Chick Peas with Pasta (Mf)



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Creole Chick Peas with Pasta (Mf)

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Bring some salted water to a boil, add the pasta and cook until done, about
10 minutes or according to package directions.

In a large saucepan heat the olive oil. Add the onion, bell pepper and
scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic
and saute a few seconds, then stir in the tomatoes, broth and corn and
simmer 5 minutes. Transfer two portions to another saucepan for the
children and keep it warm until ready to serve the pasta. To the other
portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer
until pasta is done. Boil down to thicken sauce or, conversely add more
broth if you want it loose. Remove bay leaf before serving. When pasta is
done transfer half to a warm bowl and top with corn and tomato sauce;
transfer other half to another bowl and top with spicy chick pea mix and
minced parsley.

Ingredients:

12 oz Corkscrews or wagon wheels
1/4 c Olive oil
1/4 c Chopped onion
1/4 c Chopped green bell pepper
1/4 c Chopped scallion
1 tb Minced fresh garlic
28 oz Chopped plum tomatoes,
-juices reserved
1 c Chicken broth (1-2c)
10 oz Frozen corn, thawed
16 oz Canned chick peas, drained
-and rinsed
1/2 ts Thyme
1 Whole bay leaf
1/8 ts Cayenne pepper (to 1/4t)
2 tb Parsley for garnish
Salt and pepper

Serves:

4 Servings
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