1 Onion, large, chopped
1/4 teaspoon Fennel Seeds
1 can Chickpeas, drained 19 oz
3 Zucchini (green and yellow), cut into chunks
Salt
1 tablespoon Olive Oil
1 teaspoon Basil, dried
1 Bay Leaf
1 cup Small Shell Pasta
1/2 cup Parsley, fresh, chopped
Black Pepper, freshly ground
In a large saucepan, heat oil on high heat and cook 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.