1 tbsp Olive oil
1 1/2 tbsp Garlic clove, minced
16 oz Canned crush tomatoes
1 tbsp Basil, dried
1 tbsp Oregano, dried
1/4 tsp Pepper
15 oz Chickpeas canned
8 oz Elbow macaroni, dry
2 tbsp Parsley, dried
1/2 cup Medium salsa
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Heat the olive oil in a medium-size heavy saucepan over moderate heat for 30 seconds; add the garlic and cook, stirring, for 30 seconds. Mix in the tomatoes, salsa, parsley, basil, oregano, and pepper; bring to a boil, lower the heat so that the mixture bubbles gently, then simmer, uncovered, for 10 minutes or until slightly thickened.
Stir in the chick peas and simmer, uncovered, 10 minutes longer.
Cook the macaroni according to the package directions, omitting the salt; drain well and transfer to a heated bowl. Pour the chick pea mixture over the macaroni and toss well. Options: Can add some chopped red or green peppers for taste and color when mixing in the tomatoes. Source: The Vegetarian Times Magazine
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