Recipe by Manda
This is a healthy, flavorful, vegetarian dish. Great served with a salad and some crusty french bread, or alone for a nice, hearty lunch. Very filling, too.
Top Review by Folk Dancer
When I tasted the recipe just after adding the tomatoes and beans, I thought that the tomato flavor was too strong. But after it had cooked for five minutes, the spice flavors were absorbed and the tomato flavor was just right for my taste. I'll definitely make this again. It is very easy and takes almost no preparation time.
- 12 ounces corkscrew macaroni or 12 ounces elbow macaroni
- 2 teaspoons olive oil
- 1 tablespoon margarine or 1 tablespoon butter
- 1 large onion, diced
- 2 -3 cloves garlic, minced
- 1 teaspoon salt
- 3⁄4 teaspoon ground cumin
- 3⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon black pepper
- 1 (28 ounce) cancrushed tomatoes
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1⁄2 cup green pepper, diced
- 1⁄4 cup loosely packed fresh parsley leaves, , I use 1 1/2 Tbsp. dried (, I use 1 1/2 Tbsp. dried)
- parsley sprig (to garnish) (optional)
Directions See How It's Made
- In large saucepot, cook pasta according to package directions.
- Meanwhile, in nonstick skillet, heat olive oil and margarine or butter over medium heat until hot and melted.
- Add onion and green pepper and cook 15 min.
- or until tender, stirring occasionally.
- Stir in garlic, salt, cumin, coriander, allspice, and black pepper and cook 1 min.
- Add tomatoes and garbanzo beans; heat to boiling over medium-high heat.
- Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
- Drain pasta; return to saucepot.
- Toss garbanzo mixture with pasta and heat through.
- Mix in parsley.
- Garnish with additional parsley to serve, if desired.