Title: Thunder & Lightning
Categories: Pasta Vegetarian
Yield: 4 Servings

8	oz	Dry chick peas, soaked
1	lb	Elbow macaroni
2		Garlic cloves, crushed
2	tb	Olive oil
1	tb	Basil
1	tb	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"

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