Pasta With Garbanzo Beans

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
3/4 cup	82g / 2.9oz	Chopped celery
3		Garlic cloves - minced
1		Bay leaf
3 1/4 cups	770ml	Canned low-salt chicken broth - or more if needed
		= (or substitute vegetable broth)
1		Garbanzo beans, chickpeas - (15 oz) - rinsed, drained
3 tablespoons	45ml	Tomato paste
1/4 teaspoon	1.3ml	Dried crushed red pepper
1/2 cup	118ml	Uncooked small elbow macaroni
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Chopped fresh Italian parsley
4 tablespoons	60ml	Freshly-grated Parmesan cheese

Recipe Instructions

Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; saute until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil.

Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.

Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.

This recipe yields 4 first-course servings.

Per serving: calories, 280; total fat, 10 g; saturated fat, 2 g; cholesterol, 4 mg.

Source:
Bon Appetit, May 2000

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