Middle Eastern Macaroni 'N Garbanzos

• 12 ounces corkscrew macaroni or 12 ounces elbow macaroni
• 2 teaspoons olive oil
• 1 tablespoon margarine or 1 tablespoon butter
• 1 large onion, diced
• 2 -3 cloves garlic, minced
• 1 teaspoon salt
• 34 teaspoon ground cumin
• 34 teaspoon ground coriander
• 14 teaspoon ground allspice
• 14 teaspoon black pepper
• 1 (28 ounce) cancrushed tomatoes
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 12 cup green pepper, diced
• 14 cup loosely packed fresh parsley leaves, , I use 1 1/2 Tbsp. dried (, I use 1 1/2 Tbsp. dried)
• parsley sprig (to garnish) (optional)

1. In large saucepot, cook pasta according to package directions.
2. Meanwhile, in nonstick skillet, heat olive oil and margarine or butter over medium heat until hot and melted.
3. Add onion and green pepper and cook 15 min.
4. or until tender, stirring occasionally.
5. Stir in garlic, salt, cumin, coriander, allspice, and black pepper and cook 1 min.
6. Add tomatoes and garbanzo beans; heat to boiling over medium-high heat.
7. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
8. Drain pasta; return to saucepot.
9. Toss garbanzo mixture with pasta and heat through.
10. Mix in parsley.
11. Garnish with additional parsley to serve, if desired.

macaroni, olive oil, margarine, onion, garlic, salt, ground cumin, ground coriander, ground allspice, black pepper, tomatoes, garbanzo beans, green pepper, parsley, parsley

Taken from www.food.com/recipe/middle-eastern-macaroni-n-garbanzos-19706 (may not work)