8 oz Dry chick peas, soaked

1 lb Elbow macaroni

2 ea 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"