Ingredients
– 400 g canned chickpeas (drained and rinsed)
– 1 medium onion (chopped)
– 2 cloves garlic (minced)
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1.5 L vegetable broth
– 400 g pasta (small shapes like ditalini or shell)
– 1 cup canned diced tomatoes (with juice)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Method
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
2. Stir in minced garlic and oregano; cook for another minute until fragrant.
3. Pour in vegetable broth and add chickpeas along with diced tomatoes. Bring the mixture to a boil.
4. Add pasta to the boiling pot. Cook according to the package instructions until al dente.
5. Season with salt and pepper before serving. Top each bowl with grated Parmesan cheese.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
