2 oz. olive or corn oil
4 cloves garlic, chopped
4 strips lean bacon, remove fat and cut into sm. pieces
1 lg. fresh tomato, chopped
1/2 tsp. black pepper
Salt to taste
1/2 c. fresh parsley, chopped
12 oz. water
1 (19 oz.) can chick peas, drained
1 box rotelle or elbow pasta

Use 1 1/2 quart pot. Place in oil, garlic, and bacon. On medium heat, brown the garlic lightly. Add tomato, pepper, salt, parsley, and water. Bring to boil on medium heat, uncovered. Reduce to low, cover and cook for 25 minutes. Stir often. Add chick peas and turn off heat. Prepare the pasta according to directions on box. Drain and mix with chick peas. Serve hot. Makes 4-6 servings.

SUGGESTION: Cook the pasta while the tomato mixture is cooking to avoid having to reheat.

NOTE: To remove skin from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes, then skin can be removed.