Drain & wash chick peas. Cook for 50 to 60 minutes,
or until tender.
Meanwhile, cook the macaroni in a large pan of boiling
water, lightly salted for 10 minutes, or until just
resistant to the bite. Drain.
Saute garlic in a large skillet in olive oil for a few
minutes. Add cooked, drained chick peas & macaroni.
Mix in the basil & parsley. Cook over a very low
heat, stirring occasionally, til the flavours are
absorbed & the mixture is heated through. Season with
salt & pepper & serve hot with a crisp green salad.
