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Seashell Chickpea Stew




Source of Recipe


Nelson Family Farms


List of Ingredients




2-tablespoon oil
4 garlic cloves minced
2/3 cup chopped green or red pepper
1/2 cup chopped celery
1 medium onion
1 16 oz can tomatoes
1/2 cup chopped carrots
2 c water
1 1/2 teaspoon oregano
1 1/2 teaspoon basil
2 bay leaves
1 cup chopped zucchini
1/4 minced parsley
1/2 cup small pasta shells
2 cups boiled chickpeas ( you can soak them over night or boil them for about 45 minutes.)
1 1/2 tea salt
grated parmesan cheese for garnish

Recipe



In a large heavy bottom saucepan heat oil. Add garlic, pepper, celery and onion and cook for 3 to 4 minutes. Add tomatoes, carrots, water, oregano, basil, and bay leaves. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in zucchini, parsley, pasta, chickpeas and salt. Simmer for 15-20 minutes or until past is tender adding more water if necessary to achieve the desired soup consistency. Remove bay leaves. At the table, pass the parmesan cheese for sprinkling on top.