I love this recipe. It's good enough to serve to company.
1 can chickpeas (garbanzos)
note: I don't like chickpeas, so I substitute small white canned beans
3/4 c. chopped onion
1/4 c. chopped celery
1 1/2 pounds stewing beef
1/2 cup diced carrots
1 c. diced potatoes
1 small can tomato paste
2 t. salt
1/2 t. basil
3 T. olive oil
2 cloves minced garlic
1 1/2 c. diced zucchini
1 1/2 c. chopped cabbage
8 cups boiling water
1/4 t. ground pepper
2 T. parsley
1 c. cooked small macaroni
grated Parmesan cheese
- Heat oil in a large pan, sauté the onions, garlic, and celery 5 minutes.
- Mix in meat, zucchini, carrots, potatoes and cabbage and cook for 5 minutes.
- Stir in tomato paste.
- Add water, salt, pepper and basil.
- Bring to a boil, cover, cook over low heat 1 hour.
- Mix in parsley, drained chickpeas and macaroni and cook 5 minutes.
- Serve with grated Parmesan cheese.