MIDDLE-EASTERN GARBANZO BEANS AND MACARONI

12 OUNCES MACARONI TWIST OR ELBOW MACARONI
1 TABLESPOON OLIVE OIL
1 TABLESPOON VEGAN STICK MARGARINE
1 LARGE ONION, CUT INTO 1/4 INCH PIECES
2 GARLIC CLOVES, CRUSHED
1 TEASPOON SALT
1 TEASPOON GROUND CUMIN
3/4 TEASPOON GROUND CORIANDER
1/4 TEASPOON GROUND ALLSPICE
1/4 TEASPOON GROUND BLACK PEPPER
1 CAN (28 OUNCES) CRUSHED TOMATOES
1 CAN GARBANZO BEANS, RINSED AND DRAINED
1/4 CUP LOOSELY PACKED FRESH PARSLEY LEAVES, CHOPPED


1)IN LARGE SAUCEPOT, COOK PASTA AS LABEL DIRECTS
2)IN NONSTICK 12-INCH SKILLET, HEAT OIL WITH MARGARINE OVER MEDIUM UNTIL HOT AND MELTED. ADD ONION AND COOK UNTIL GOLDEN AND TENDER. STIR IN GARLIC, SALT, CUMIN, CORIANDER, ALLSPICE AND PEPPER; COOK 1 MINUTE.
3)ADD TOMATOES AND GARBANZO BEANS TO SKILLET; HEAT TO BOILING OVER MEDIUM HEAT. REDUCE HEAT TO LOW; SIMMER, STIRRING OCCASIONALLY, 5 MINUTES.
4)DRAIN PASTA; RETURN TO SAUSEPOT. TOSS GARBANZO-BEAN MIXTURE WITH PASTA, HEAT TROUGH. TOSSED CHOPPED PARSLEY JUST BEFORE SERVING.
5)ENJOY!