Pasta Shells And Sauce With Chickpeas

Recipe Ingredients

1		Crushed tomatoes - (28 oz)
1		Chick-peas - (19 oz) - rinsed and drained
6		Garlic cloves - minced
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Italian herb seasoning
1 tablespoon	15ml	Red wine vinegar
4		Dried eggplant - finely chopped,
		(optional)
6		Fresh basil leaves - finely snipped
12 oz	340g	Medium pasta shells
2 tablespoons	30ml	Grated Parmesan Cheese

Recipe Instructions

Combine the tomatoes, chick-peas, garlic, sugar, seasoning, vinegar, and eggplant, if you wish to use eggplant, in an electric slow cooker. Cover and cook on LOW for 6 to 8 hours to make the sauce.

During the last hour, cook the shells separately and drain them; keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese.

This recipe yields 6 servings.

Source:
Crockpot Recipe Collection at http://www.quickneasyrecipes.com/

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