Creole Chick Peas with Pasta (Mf)
Try this Creole Chick Peas with Pasta (Mf) recipe, or contribute your own. "Dishes" and "Pasta" are two of the tags cooks chose for Creole Chick Peas with Pasta (Mf).
Yield: 4 Ready in 1 hours
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|1/4 cgreen bell pepper; Chopped|
|10 ozFrozen corn; thawed|
|1 tbfresh garlic; Minced|
|1/4 cOnions; chopped|
|1/8 tsCayenne pepper; (to 1/4t)|
|1 cChicken broth; (up to 2 cups)|
|2 tbParsley; for garnish|
|12 ozRotini; or wagon wheels|
|28 ozplum tomatoes; Chopped|
|1 Whole bay leaf|
|1/4 colive oil|
|Salt and pepper|
|1/4 cscallion; Chopped|
|16 ozCanned chick peas; drained|
Creole Chick Peas with Pasta (Mf) Preparation
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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6521 Posted to MC-Recipe Digest V1 #483 by email@example.com (Shermeyer-Gail) on Feb 12, 1997.
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