Herbed Garbanzos and Parsley with PenneContributed by: Bob's Red Mill Natural Foods
Directions
In a large nonstick skillet, heat oil over medium heat; add the onion and garlic, cover and cook until the onions are browned, about 5 minutes. Add the cooked garbanzo beans, stock, lemon zest and juice, cumin, oregano, salt and hot chili pepper. Cover, reduce the heat to low and simmer for 5 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until barely tender, about 7 minutes; do not overcook. Drain and return to the pot. Add the garbanzo mixture and the parsley to the pasta and cook over medium-low heat, stirring gently until the pasta has absorbed most of the liquid, 2-3 mintues. Transfer to a warmed serving bowl and serve immediately. Makes 8 servings. |
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