Ingredients
- 2 beef bouillon (cubes)
- 3 c water
- 15 oz garbanzo
- 3 tb butter
- 1/4 c macaroni
- 1/4 c onion (minced)
- 1/4 ts salt
- 1/4 ts garlic salt
- 1/4 ts mint leaves (dried)
- 1/8 ts black pepper
Grated parmesan cheese Minced parsley for garnish In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley. SOURCE: Sopie Kay's Pasta Cookery : H-P Books, Tucson, Arizona 85703 Reprinted in The Cookbook Digest Issue A-0008 (1980) Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
