Categories: Pasta, Vegetarian 
      Yield: 4 servings 
  
      8 oz Dry chick peas, soaked              1 tb Basil 
      1 lb Elbow macaroni                      1 tb Parsley 
      2 ea Garlic cloves, crushed                   Olive oil for drizzling 
      2 tb Olive oil                       
  
  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"