Ingredients
1 15-ounce can chick-peas, rinsed, drained
1 medium red onion, diced
1/4 cup plus 3 tablespoons balsamic vinegar
3 red bell peppers, diced
1 can diced drained canned Italian plum tomatoes
1 tablespoon dried basil
1/4 cup plus 2 tablespoon olive oil
4 large garlic cloves, minced
1 pound fusilli or rotini pasta
2 cups freshly grade Parmesan
Preparation
Combine chick-peas, onions and balsamic vinegar in large bowl. Set aside. Preheat broiler. Combine bell peppers, tomatoes, basil, oil and garlic in another bowl. Spread mixture evenly over heavy large baking sheet. Broil until peppers soften slightly and skin just begins to turn black, stiring occasionally, about 10 minutes. Add to chick-peas. Meanwhile, cook pasta in pot of rapidly boiling salted water until tender but still firm to bite. Drain. Add to bowl; toss well. Mix in 1 cup Parmesan. Serve, passing remaining Parmesan separtely.
