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Pasta with Chick Peas

1 can tomato sauce (2 or 3 of the small cans)
1 garlic clove
basil to taste
parsley to taste
1 stalk celery heart, diced
1-2 tbsp. olive oil
1 can chick peas or garbanzos
1 box pasta (shells or rigate), cooked al dente and drained

Brown garlic clove in olive oil in saucepan at medium high temp.
Be careful not to burn the garlic. Remove garlic from saucepan,
and add tomato sauce, celery, basil, and parsley. Simmer for 30
minutes. Add beans. Serve over pasta (you can, of course, use
fresh pasta if you so choose).

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