Recipe - Thunder And Lightning

8 ounce Dry chick peas, soaked
1 pound Elbow macaroni
2 Garlic cloves, crushed
2 tablespoon Olive oil
1 tablespoon Basil
1 tablespoon Parsley
Olive oil for drizzling

Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender.

Meanwhile, cook the macaroni in a large pan of boiling water, lightly
salted for 10 minutes, or until just resistant to the bite. Drain.

Saute garlic in a large skillet in olive oil for a few minutes. Add cooked,
drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very
low heat, stirring occasionally, til the flavours are absorbed & the
mixture is heated through. Season with salt & pepper & serve hot with a
crisp green salad.

Adapted from Sarah Brown's "Vegetarian Kitchen"

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