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
Recipes as a concept can be observed way back into ancient history, in truth as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, early cook books were just simple pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years there are two interesting cookery books which were published in the fourteenth century - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of meals prepared for the rich and wealthy people of that period. Over the following few hundred years, the wealthy families of Europe tried to lay on the most extravagent meals, and as a result the best chefs and their recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording the recipes of their peers. By the arrival of the 20th century, recipe publications are increasing in popularity as a result of increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chickpeas With Pasta & Zucchini recipe.
