Servings: 5

INGREDIENTS:

• 1/2 cup Elbow macaroni, shells, etc.
• 2 tablespoons Safflower oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 green bell pepper, chopped
• 3 cups Vegetable stock or water
• 6 ounces Can tomato paste (2/3 cup)
• 15 ounces Can chickpeas, drained*
• 16 ounces Can kidney beans, drained*
• 3/4 teaspoon Black pepper
• 1/2 teaspoon Summer savory
• 1/2 teaspoon Thyme leaves
• 1 dash Cayenne pepper

Garnish:

• Grated Parmesan cheese (optional)

INSTRUCTIONS:

1. Cook the pasta in boiling water for about 6 minutes, until al dente. Drain well and set aside.
2. In a Dutch oven or a 4-5 quart saucepan, heat the safflower oil over medium heat. Add the chopped onion, minced garlic, and chopped green bell pepper. Sauté until tender.
3. Stir in the vegetable stock or water, tomato paste, drained chickpeas, and drained kidney beans. Mix well to combine all the ingredients.
4. Add the black pepper, summer savory, thyme leaves, and a dash of cayenne pepper. Stir to incorporate the spices into the mixture.
5. Cover the pot and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
6. Once the pasta is done cooking, stir it into the sauce and vegetable mixture. Heat everything together until well combined.
7. Serve the pasta and bean dish hot. If desired, garnish with grated Parmesan cheese.

Note:

• For added sweetness, include chopped sweet red bell peppers or shredded carrots to the sautéed vegetables.
• Enhance the herb flavors by substituting 1 teaspoon of basil and 1 teaspoon of oregano for the savory, thyme, and cayenne pepper. Adjust the amounts to your taste preference.

Here are some delicious variations to try:

1. Italian Sausage Pasta: Brown some Italian sausage in a separate pan, then add it to the pasta and bean mixture for a hearty and flavorful twist. You can use sweet or spicy sausage, depending on your preference.
2. Mediterranean Pasta: Add artichoke hearts, Kalamata olives, and sun-dried tomatoes to the sautéed vegetables for a Mediterranean-inspired pasta dish. Sprinkle some crumbled feta cheese on top before serving.
3. Mexican Fiesta Pasta: Replace the safflower oil with olive oil and add a packet of taco seasoning to the vegetable mixture. Stir in some corn and diced tomatoes with green chilies for a Tex-Mex flavor. Serve with chopped fresh cilantro and a squeeze of lime juice.
4. Creamy Pasta and Beans: Stir in a can of coconut milk or heavy cream to the sauce for a creamy and indulgent pasta dish. Add some baby spinach or kale for added color and nutrients.
5. Pesto Pasta: Replace the tomato paste with your favorite pesto sauce. Toss in some roasted cherry tomatoes and fresh basil leaves. Sprinkle with pine nuts or shaved Parmesan cheese.
6. Greek Pasta: Use Greek olives, roasted red peppers, and crumbled feta cheese as toppings. Mix in a tablespoon of lemon juice and some dried oregano for a Greek-inspired flavor.
7. Spicy Pasta: If you love heat, add extra cayenne pepper or red pepper flakes to amp up the spiciness. You can also include sliced jalapeños or crushed red pepper for an extra kick.
8. Vegetable Medley Pasta: Experiment with different vegetables like broccoli florets, sliced mushrooms, or diced zucchini to add variety and color to the dish.
9. Vegan Pasta: Omit the cheese garnish and use vegetable stock to make this recipe entirely plant-based. Add some nutritional yeast for a cheesy flavor without the dairy.
10. Asian Fusion Pasta: Replace the safflower oil with sesame oil and add soy sauce and ginger to the sauce. Mix in some sliced snow peas, carrots, and bamboo shoots for an Asian-inspired pasta dish