Chickpeas With Pasta And Zucchini

1/2 lb Italian Sausage

1 ea Onion, large, chopped

1/4 ts Fennel Seeds

1 cn Chickpeas, drained 19 oz

3 ea Zucchini, chunks

1 x Salt

1 tb Olive Oil

1 ts Basil, dried

1 ea Bay Leaf

1 c Small Shell

1 ea Parsley, fresh, chopped

1 x Black Pepper, freshly ground

Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1