Crockpot recipes
Pasta Shells And Sauce With Chickpeas
1 can crushed tomatoes - (28 oz)
1 can chick-peas - (19 oz) -- rinsed and drained
6 garlic cloves -- minced
1 teaspoon sugar
1 teaspoon Italian herb seasoning
1 tablespoon red wine vinegar
4 slices dried eggplant -- finely chopped,
6 fresh basil leaves -- finely snipped
12 ounces medium pasta shells
2 tablespoons grated Parmesan Cheese

Combine the tomatoes, chick-peas, garlic, sugar, seasoning, vinegar, and eggplant, if you wish to use eggplant, in an electric slow cooker. Cover and cook on LOW for 6 to 8 hours to make the sauce.

During the last hour, cook the shells separately and drain them; keep warm. Stir the basil into the sauce and serve it over the pasta. Top each serving with the cheese.
This recipe yields 6 servings.

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