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Ingredients:
- 1 Onion, large, chopped
- 1/4 tsp Fennel Seeds
- 1 can Chickpeas, drained 19 oz
- 3 Zucchini (green and yellow), cut into chunks
- Salt
- 1 tablespoon Olive Oil
- 1 tsp Basil, dried
- 1 Bay Leaf
- 1 cup Small Shell Pasta
- 1/2 cup Parsley, fresh, chopped
- Black Pepper, freshly ground
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Directions:
In a large saucepan, heat oil on high heat and cook 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.
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