Tomatoes, Chickpea’s and Macaroni!!!
1 quart of grape tomatoes
29oz. can of chickpeas – drained
10 cloves of garlic
1 large Jalapeño – with seeds
2 stalks of celery - chopped
1 cup of chicken broth
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
½ tsp ground cumin
Dashes of red pepper flakes
Juice of ½ lemon
1 lb. of your favorite macaroni
In a food processor place the tomatoes, garlic and jalapeño. Give a few good chops, leaving it a little chunky.
Heat a large frying pan with a few drizzles of olive oil and add the chopped tomatoes, garlic and jalapeño. Add the chopped celery and sauté while preparing the macaroni.
After simmering for a few minutes, add the chicken broth, drained chickpeas and seasonings. Just before serving add the lemon juice and a little more olive oil.
Place the macaroni in a large bowl with a drizzle of olive oil. Add the chickpeas and tomatoes and toss.