Pasta and Garbonzo Beans with Roasted Red Peppers

• 1 1/2 cans chickpeas (garbanzo beans)
• 1/4 cup balsamic vinegar
• 1 cup italian plum (roma) tomatoes
• 1 1/2 pounds pasta, rotini
• 2 medium red onion diced
• 5 each sweet red bell peppers diced
• 1 cup basil chopped
• 4 large garlic cloves

1. Combine garbonzo beans, onions and vinegar in a bowl.
2. Set aside.
3. Preheat broiler.
4. Combine bell peppers, tomatoes, 3/4 cup basil and garlic in another bowl.
5. Spread mixture evenly over heavy large baking sheet (spread with pam type substance).
6. Broil until peppers soften slightly, stirring occasionally.
7. Add to garbonzo beans.
8. Meanwhile, cook pasta, when done, add to bowl of all the other stuff, toss well.
9. Sprinkly with remaining 1/4 cup basil and cheese if desired.

chickpeas, balsamic vinegar, italian plum, pasta, red onion, sweet red bell peppers, basil, garlic

Taken from recipeland.com/recipe/v/pasta-garbonzo-beans-roasted-re-44292 (may not work)