Pasta Bowl

This is fast food for a filling lunch. On a cold day, it is great to stop for a hot lunch and this one warms you down to your socks. I found this recipe in The Trailside Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup dry pasta (250 ml, conchiole or macaroni)
• 1  green bell pepper
• 1  large tomatoes, finely chopped
• 1  onion, finely chopped
• 14  ounces kidney beans (400 g)
• 2  cups chicken broth (500 ml)
• 8  ounces chickpeas (235 g)
• 1  teaspoon Worcestershire sauce (5 ml)
• 1  teaspoon dried basil (5 ml)
• 1  garlic clove, finely chopped

Directions

1. Save time by mixing together all the dry ingredients in one bag, and repacking the canned beans in plastic bags.
2. At Camp: Mix together all the dry ingredients in a large pan, cover and bring to a boil. Simmer for 15 minutes, stirring occasionally, until the pasta is al dente. You can add an extra 1/2 cup/125 ml pasta if you want to thicken the dish up.