Ingredients Jump to Instructions ↓

  1. 12 ounce(s) macaroni twists or elbow macaroni

  2. 1 tablespoon(s) olive oil

  3. 1 tablespoon(s) margarine or butter

  4. 1 large onion , cut into 1/4-inch dice

  5. 2 clove(s) garlic , crushed with press

  6. 1 teaspoon(s) salt

  7. 1 teaspoon(s) ground cumin

  8. 3/4 teaspoon(s) ground coriander

  9. 1/4 teaspoon(s) ground allspice

  10. 1/4 teaspoon(s) coarsely ground black pepper

  11. 1 can(s) (28-ounce) crushed tomatoes

  12. 1 can(s) (15- to 19-ounce) garbanzo beans , rinsed and drained

  13. 1/4 cup(s) (loosely packed) fresh parsley leaves , chopped

  14. Parsley sprigs for garnish

Instructions Jump to Ingredients ↑

  1. In large saucepot, cook pasta in boiling salted water as label directs.

  2. Meanwhile, in nonstick 12-inch skillet, heat olive oil with margarine or butter over medium heat until hot and melted. Add onion and cook 20 minutes or until tender and golden, stirring occasionally. Stir in garlic, salt, cumin, coriander, allspice, and pepper; cook 1 minute.

  3. Add tomatoes and garbanzo beans to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.

  4. Drain pasta; return to saucepot. Toss garbanzo-bean mixture with pasta; heat through. Toss with chopped parsley just before serving. Garnish each serving with a parsley sprig.


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