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Thunder & Lightning Recipe
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8 oz Dry chick peas, soaked 1 lb Elbow macaroni 2 ea Garlic cloves, crushed 2 tb Olive oil 1 tb Basil 1 tb Parsley Olive oil for drizzling Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender. Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite. Drain. Saute garlic in a large skillet in olive oil for a few minutes. Add cooked, drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very low heat, stirring occasionally, til the flavours are absorbed & the mixture is heated through. Season with salt & pepper & serve hot with a crisp green salad. Adapted from Sarah Brown's "Vegetarian Kitchen"
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