Pasta and Garbonzo Beans with Roasted Red Peppers

Ingredients (use vegan versions):

• 1 1/2 15oz cans garbonzo beans, rinsed and drained
  
• 1/4 cup plus 3 tablespoon balsamic vinegar or vegan red wine vinegar
  
• 1 cup diced drained seeded canned italian plum tomatoes
  
• 1 1/2 lbs fusilli or rotini pasta
  
• 2 medium red onions, diced
  
• 5 red bell peppers, diced
  
• 1 cup chopped fresh bazil
  
• 4 large garlic cloves, minced
  

Directions:

Combine garbonzo beans, onions and vinegar in a bowl. Set aside.
Preheat broiler. Combine bell peppers, tomatoes, 3/4 c basil and garlic in
another bowl. Spread mixture evenly over heavy large baking sheet (spread
with pam type substance). Broil until peppers soften slightly, stirring
occasionally ~10min. Add to garbonzo beans. Meanwhile, cook pasta, when
done, add to bowl of all the other stuff, toss well. Sprinkly with
remaining 1/4c basil if desired.

Serves 8.

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