Chick Peas and Pasta2 Servings. Nutritional Informationcalories244kcalprotein14.1gfat2.4gcarbs45.3gfiber17.5gsugar12.2gsodium33mgcholesterol0mgsaturates2.3gtrans fat0gunsaturated fat11.1gIngredients2 cloves garlic2 tablespoons parsley1/4 teaspoon rosemary2 tablespoons olive oil2 anchovies chopped1 16 oz. can plum tomatoes1 15 oz. can garbanzo beans (chick peas)1 cup tubettini or other small pasta uncookedDirectionsChop together the garlic, parsley, and rosemary.Saute in olive oil until garlic is lightly browned.Add anchovies (chopped) and stir in.Remove from flame.Crush tomatoes in food mill.Add to garlic mixture on medium flame.Bring to a boil, and simmer about 15 minutes on low flame.Puree some (about 1/4 cup) chick peas and simmer another 10 minutes.If it thickens too much add a bit of water to loosen.Boil tubettini until done.Add tomato mixture.Stir and sprinkle with Parmesan cheese."mangia"Category: Pasta, Sauces, Rice, and Grains
