Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           elbow macaroni -- shells, etc
   1      15 ounces ca  chick peas -- drained *
   2      tablespoons   safflower oil
   1      16 ounces ca  kidney beans -- drained *
   1      medium        onion -- chopped
     3/4  teaspoon      black pepper
   1      clove         garlic -- minced
     1/2  teaspoon      summer savory
                        green bell pepper -- chopped
     1/2  teaspoon      thyme leaves
   3      cups          vegetable stock or water
   1      dash          cayenne pepper
   1      6 ounces can  tomato paste -- (2/3 cup)

Preparation:

* rinsed well, then drained Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Sauté till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. GARNISH: grated Parmesan cheese, optional Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sautéed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.