Ingredients
1/2 lb italian sausage
1 each onion, large, chopped
1/4 tsp fennel seeds
1 can chickpeas, drained 19 oz
3 each zucchini, chunks
1 salt
1 tbsp olive oil
1 tsp basil, dried
1 each bay leaf
1 cup small shell pasta
1 each parsley, fresh, chopped
1 black pepper, freshly ground
Directions
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
Servings: 4 servings
Chickpeas With Pasta & Zucchini Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Vegetable; Zucchini
The History of Recipes
It is possible to read the history of `recipes` far back into antiquity, in fact as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, generally, these early cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, main meal and afters, something we still use today. Aspicius also tells us how the early Romans made use of a good variety of herbs, including many that are still in use today like thyme, rue and dill. As our culinary historical trip moves to more modern times we have a couple of cookery books published in the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is familiar to us all today, but instead recipes for the types of food on the tables of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an eruption in manuscripts on cooking, most of which are kept safe in private collections. Over the next few centuries, the rich families of Wesstern Europe competed to lay on the most extravagent banquests, and because of this chefs and their collection of recipes were greatly in demand. However, it was during the 19th century that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking publications were highly popular as a result of higher levels of literacy, leisure time and being a little richer. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chickpeas With Pasta & Zucchini recipe.
