1 tbsp. olive oil
1/2 c. chopped scallions
2 tbsp. chopped fresh flat leaf parsley
1 tsp. minced jalapeno peppers
1/4 tsp. salt
Pinch of ground red pepper
12 oz. drained cooked chick peas (1 c.)
No salt added mixed vegetable juice
2 tbsp. fresh lemon juice
1 tbsp. toasted sesame seeds

Heat oil, add scallions, cook 2 minutes. Stir in parsley, jalapeno pepper, salt and red pepper. Add chick peas and vegetable juice and cook 5 minutes. Remove from heat, stir in lemon juice and sesame seeds. 4 servings. Serve over hot cooked pasta.