Southwestern Vegetarian Pasta

Ingredients

• 15 ounce chickpeas canned
• 28 ounce canned tomatoes diced with juice canned
• 2 tablespoons chili powder 
• 10 ounce corn kernels frozen thawed
• 12 ounce elbow macaroni uncooked
• 2 cloves garlic chopped
• 0.5  bell pepper diced green
• 1 teaspoon ground cumin 
• 0.5 cup monterrey jack cheese shredded
• 1  onion chopped
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• pot

Directions

1. Heat oil in a large, deep skillet.
2. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
4. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
5. Combine pasta and sauce.
6. Sprinkle each serving with Monterey Jack cheese.