12 ounces corkscrews or wagon wheels
1/4 cup olive oil
1/4 cup each chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped scallion
1 tablespoon minced fresh garlic
1 28-ounce can plum tomatoes, chopped, juices reserved
1 to 2 cups chicken broth
1 10 ounce package frozen corn, thawed
16 ounce can of chick peas, drained, rinsed
1/2 teaspoon thyme
1 whole bay leaf
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons parsley for garnish
Salt and pepper
Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions.
In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and saute for 3 to 4 minutes or until tender. Stir in the garlic and saute a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.
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