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  • Cook 1 cup of small pasta shells.
  • Fry 1 brown onion in lots of olive oil. (Alison says the onion is optional on weeknights.)
  • Add 2 cans of chick peas and the cooked pasta shells.
  • Cover with stock so it just comes on top of the dry ingredients a little bit.
  • Add about 2 big sprigs of rosemary, salt, crushed peppercorns and a large teaspoon of margarine.