Recipe - Chickpeas With Pasta And Zucchini

One half pound Italian Sausage
1 Onion, large, chopped
One fourth teaspoon Fennel Seeds
1 cn Chickpeas, drained 19 oz
3 Zucchini, chunks
Salt
1 tablespoon Olive Oil
1 teaspoon Basil, dried
1 Bay Leaf
1 cup Small Shell Pasta
1 Parsley, fresh, chopped
Black Pepper, freshly ground

Place sausages in saucepan and cover with water. Bring to a boil and cook
for 10 minutes. Drain and cut into One half inch slices. In a large saucepan,
heat oil on high heat and cook sausage slices until browned on all sides.
Add 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. For a
meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by
James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini