Middle Eastern Macaroni 'N Garbanzos

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
15
Yields:
8 cups
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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.
     
  2. Yummy, though the crushed tomatoes dominated the taste much more than I expected. I'd like to try this with a smaller can of diced tomatoes, rather than the larger can of crushed, so that the other flavors can shine -- I tripled the spices and the sauce still tasted more of tomatoes than I'd prefer.
     
  3. Very easy and cheap to make, very filling and delicious too!
     
  4. This was superb! I used cinnamon instead of allspice (didn't have any) and actually doubled the spice to taste. A delicious mixture enjoyed by all the family. Thanks for posting!
     
Advertisement

Tweaks

  1. This was superb! I used cinnamon instead of allspice (didn't have any) and actually doubled the spice to taste. A delicious mixture enjoyed by all the family. Thanks for posting!
     

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes