Creole Chick Peas With Pasta

Recipe Ingredients

12 oz	340g	Corkscrews or wagon wheels
1/4 cup	59ml	Olive oil
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1/4 cup	36g / 1.3oz	Chopped scallion
1 tablespoon	15ml	Minced fresh garlic
28 oz	795g	Plum tomatoes w/ juice - chopped
1 cup	237ml	Chicken broth - (up to 2)
10 oz	284g	Frozen corn - thawed
16 oz	454g	Chick peas - drained and rinsed
1/2 teaspoon	2.5ml	Thyme
1		Bay leaf
1/8 teaspoon	0.6ml	Cayenne pepper - (up to 1/4)
2 tablespoons	30ml	Parsley for garnish
		Salt and pepper

Recipe Instructions

Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions.

In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and Saute for 3 to 4 minutes or until tender. Stir in the garlic and Saute a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6521

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