Recipe By: Woodbridge Recipes www.woodbridgewines.com/
Serving Size : 6

• 1/4 cup olive oil
• 2 cloves garlic -- minced
• 2 cups peeled and diced tomatoes
• 1/4 cup sundried tomato julienne
• 1 teaspoon dried oregano
• 1 pound zucchini -- diced
• Salt and pepper
• 15 1/2 ounces cooked chick peas -- well rinsed
• 1 pound fusilli

Heat olive oil in a skillet.
Add garlic and saute until fragrant.
Add tomatoes, raise heat to moderately high and cook, stirring, until they collapse and form a sauce, about 10 minutes.
Add sun-dried tomatoes and oregano and simmer 2 minutes.
Add zucchini, salt and pepper. Add 1/4 cup water, cover and simmer gently until zucchini are tender, about 10 minutes.
Stir in chick peas. Boil fusilli until al dente.
Drain and transfer to a bowl.
Add sauce.
Toss, then serve. Serves 4-6.