This recipe is adapted from our favorite vegetarian cookbook The Complete Encyclopedia of Vegetables and Vegetarian Cooking. Originally it was a lighter tossed pasta that used canned garbonza beans and tomatoes to create a quick simple sauce. Although the sauce still comes together quickly I found it works better served over rice or, for best results, polenta. It also is better with fresh beans, capers and sausage.
Can Can Pasta
- 2 Italian sausage cut into slices
- 1 1/2 cups chick peas soaked in cold water overnight
- 14.5 oz can whole tomatoes crushed by hand
- 1 green bell pepper diced medium
- 1 cup onion diced fine
- 1 cup chicken stock
- 2 tbsp capers chopped roughly
- 2 cloves garlic minced
- 2 tbsp oregano chopped fine
- 1 tbsp olive oil
Soak beans overnight. Cook beans over a low simmer until tender but firm, about 45 minutes. Drain beans. In a large saute pan heat olive oil over medium heat. Saute onion until golden then add green pepper and garlic. Saute until softened then add sausage and brown. Season with salt and pepper. Add beans, capers, oregano and tomatoes and deglaze pan. Bring to a simmer, then add stock, mix well and simmer uncovered until thick. Serve tossed with pasta or over another grain.