Pasta Shells and Sauce with Chickpeas
Recipe for Category Quick Meals for Busy People
Contributed by (Recipe adapted from “Vegetarian Cuisine” at http://vegetarian.about.com)
Here's one for the crockpot!
Ingredients
1 can (28 oz) crushed Tomatoes
1 can (19 oz) Chickpeas, rinsed and drained
6 cloves Garlic, minced
1 tsp Sugar
1 tsp Italian herb seasoning
1 Tbs Red wine vinegar
4 slices Eggplant, peeled, finely chopped (optional)
6 fresh Basil leaves, finely snipped
12 oz medium Pasta shells
2 Tbs grated Parmesan cheese
Instructions
Combine the tomatoes, chickpeas, garlic, sugar, seasoning, vinegar, and eggplant (if you wish to use eggplant) in an electric slow cooker. Cover and cook on LOW for 6 to 8 hours to make the sauce. During the last hour, cook the shells separately and drain them; keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese. Makes 6 servings.