Chick Peas with Pasta, Creole Syle
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INGREDIENTS 12 ounces corkscrew or wagon wheel pasta
¼ cup olive oil
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup chopped green onion
1 tablespoon minced fresh garlic
1 (28-ounce) can plum tomatoes, chopped, reserve juice
1 to 2 cups chicken broth, homemade or canned
1 (10-ounce) package frozen corn, thawed
16-ounce can chick peas, rinsed and drained
½ teaspoon dried thyme
1 whole bay leaf
1/8 to ¼ teaspoon cayenne pepper, or to taste
2 tablespoons fresh parsley, for garnish
Salt and pepper, to tasteBring salted water to boil, add the pasta and cook until done, but not mushy, 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 garic and saute´ a few seconds, then stir in the tomatoes, broth and corn; simmer 5 minutes.
Trasfer two portions to another saucepan for the children, and keep it warm until ready to serve with 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 add more broth if you want it loose. Remove and discard 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.