Moroccan Harira (garbanzo beans, tomatoes, chicken breast, angel hair pasta)

1 cup chopped onion
3/4 cup chopped celery
1 teaspoon grated gingerroot or 1/2 to 1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 tablespoon butter or margarine
2 cans (15 ounces each) Garbanzo beans or 3 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (28 ounces) whole tomatoes in juice, undrained, chopped
1 quart reduced-sodium fat-free chicken broth
8 ounces boneless skinless chicken breast, cooked, cubed
2 ounces angel hair pasta, broken into pieces
1/4 cup chopped parsley
1/2 to 1 teaspoon salt

Saute onion, celery, gingerroot, turmeric, cinnamon and crushed red pepper in butter in large saucepan until tender, about 8 minutes.

Stir in beans, tomatoes and liquid, broth and chicken. Heat to boiling. Reduce heat and simmer 5 minutes.

Stir in pasta. Simmer until pasta is tender, about 3 minutes. Stir in parsley and salt

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 6 servings (about 1 3/4 cups each)
Source: American Dry Bean Board