Middle Eastern Garbanzo Beans and Macaroni

Karen=^..^='s Note:

This is a vegetarian delight. High in protein and fiber, and low in fat and calories, this stew-like dish is very satisfying and healthy :)

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 6

Yield: 8.0 cups

• 1 lb elbow macaroni or 1 lb rotini pasta
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 large onion , chopped
• 2 cloves garlic , minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• ¾ teaspoon ground coriander
• ¼ teaspoon ground allspice
• 1 (28 ounce) can crushed tomatoes
• 1 can garbanzo beans , drained and rinsed
• ¼ cup chopped fresh parsley , optional

Directions:

1. Cook pasta according to package directions, drain and set aside.
2. Heat oil and butter over medium heat in a large pot until hot and melted.
3. Add onion and cook for 20 minutes, until tender.
4. Stir in garlic, salt, cumin, coriander, allspice and pepper and cook 1 more minute.
5. Add tomatoes and beans and heat to boiling over medium high heat.
6. Reduce heat and simmer 5 minutes, stirring occasionally.
7. Add pasta and cook until heated through.
8. Toss with parsley before serving, if desired.

Reviews

[Bergy]

Great Luncheon dish - I cut the recipe back to 2 servings - no problem. I used a bit more garlic than called for and used fresh chopped tomatoes with a bit of tomatoe juice. The spices are wonderful, used rotini Myrtle tree pasta. We'll have this again Thanks Karen

[OctoberBride]

This recipe was just okay. I wouldn't make it again. I prefer Pasta e Ceci (the Italian version) which has much more flavor.

[Charlie H.]

This is a great dish! I'll definitely make it again. Everyone really liked it.