In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley.

Reprinted in The Cookbook Digest Issue A-0008 (1980)

Posted in Fido Cooking by Bob Emert/Frank Skelly 09/03/93