Title: Chickpeas with Pasta and Zucchini
Categories: Misc
Yield: 4 Servings

1/2 lb Italian Sausage
1 Onion, large, chopped
1/4 ts Fennel Seeds
1 cn Chickpeas, drained 19 oz
3 Zucchini, chunks
Salt
1 tb Olive Oil
1 ts Basil, dried
1 Bay Leaf
1 c Small Shell Pasta
1 Parsley, fresh, chopped
Black Pepper, freshly ground

Place sausages in saucepan and cover with water. Bring to a boil and cook
for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan,
heat oil on high heat and cook sausage slices until browned on all sides.
Add onion and garlic; cook until lightly browned, about 2 minutes. Add
tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil,
cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini.
Cover and simmer for 10 - 15 minutes more or until pasta is tender.
Sprinkle with parsley and season with salt and pepper to taste. For a
meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by
James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini