300 g Macaroni Noodles
2 lg onions (red)
2 cloves garlic minced
2 tablespoon olive oil
4 cups beef broth
10 ounce garbanzo beans (Chick peas)
10 oz dark red kidney beans
2 tablespoon tomato paste
1 tablespoon white vinegar (flavoured better tarragon, rosemary ….)
1 teaspoon chilli powder
2 tablespoon Ethiopian berbere
1 teaspoon crushed red peppers
1 teaspoon dried oregano (Rubbed)
1 teaspoon dried basil leaves (Rubbed)
In sauce pan sauté onions and garlic and olive oil. Add broth blend and spice, tomato paste and bring to boil. Boil 2 minutes. Stir in cooked pasta. Return to boil. Boil 2-3 minutes.
Makes 5 servings