Ditali In Tomato Chickpea Sauce

• 2 tablespoons extra virgin olive oil
• 3 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 14 ounces chickpeas, drained and rinsed
• 28 ounces canned tomatoes, chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 3/4 cups elbow macaroni
• 2 tablespoons fresh parsley, chopped
• 1/4 cup parmesan cheese, grated

1. In a large skillet, heat the oil over medium-high heat and cook the mushrooms, garlic and onion, stirring occasionally, until no liquid remains and the mushrooms are browned, 10 to 15 minutes.
2. Stir in the chickpeas, tomatoes, salt, pepper and oregano and bring to a boil.
3. Reduce the heat and simmer until slightly thickened, about 5 minutes.
4. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, about 8 minutes.
5. Drain and return to the pot.
6. Add the sauce and chopped parsley and toss to coat.
7. Serve sprinkled with the Parmesan cheese and garnish with additional parsley.

extra virgin olive oil, mushrooms, garlic, onion, chickpeas, tomatoes, salt, ground black pepper, oregano, elbow macaroni, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/ditali-in-tomato-chickpea-sauce-413857 (may not work)