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From: apross@athena.mit.edu (Adam P Ross)
Newsgroups: rec.food.recipes
Subject: Ziti with Chickpeas
Followup-To: rec.food.cooking
Date: 23 Apr 1996 18:17:49 -0700
Organization: Massachusetts Institute of Technology
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I learned this one from a friend of my father's quite a while ago.

Ziti with Chickpeas
  
1 lb. ziti, rigatoni, penne, or other tube pasta
3 Tbsp butter
3 - 4 cloves garlic, minced
1/4 cup flour
1 1/2 cups white wine
1/2 cup chicken broth
2 cups cooked dried chickpeas, or:
  1 can chickpeas (15 oz. I think - whatever 
  size chickpeas come in)
1 Tbsp fresh basil or 1 tsp dried
Freshly grated Parmesan cheese

While pasta is cooking, melt butter in a heavy-bottomed saucepan
over medium-high heat.  Saute garlic, stirring constantly, 45 seconds.
Quickly add flour and stir into a paste, keep stirring so it doesn't burn.
Cook the roux (paste) another minute or so, or until it turns golden
brown.  Add the wine and the broth and stir to dissolve the paste.  Bring
to a boil and let it thicken, then add the chickpeas and the basil.  Add
salt and pepper to taste.  Drain the pasta, toss the chickpeas into it. 
Serve with Parmesan.


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