1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped garlic
1 (3 pound) can garbanzo beans, drained
1 (4.5 ounce) can tomato paste
1 cup water
1 (8 ounce) can tomato sauce
1 (8 ounce) package cream cheese
1/2 cup packed light brown sugar
1/2 cup chopped fresh parsley
In a medium saucepan, combine onion, celery, green bell pepper, garlic and 1 can garbanzo beans. Cook over medium heat, stirring constantly, until vegetables are tender. Stir in tomato sauce, tomato sauce, cream cheese, brown sugar and parsley.
Bring a large pot of lightly salted water to a boil. Add pasta and stir until al dente; drain.
Supplies:
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