Chickpeas With Pasta And Zucchini

Recipe Ingredients

1/2 lb	227g / 8oz	Italian sausage
1		Onion - large, chopped
1/4 teaspoon	1.3ml	Fennel seeds
1		Chickpeas - drained 19 oz
3		Zucchini - chunks
1		Salt
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Basil - dried
1		Bay leaf
1 cup	237ml	Small shell pasta
1		Parsley - fresh, chopped
1		Black pepper - freshly ground

Recipe Instructions

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.

Source:
Mario Batali

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