Chickpeas And Pasta

• 1 Tbsp. olive oil
• 1/2 c. chopped onion
• 1 garlic clove, crushed
• 1 (19 oz.) can chickpeas, rinsed and drained
• 1 tsp. fresh oregano or 1/4 tsp. dried
• 1/4 tsp. ground black pepper
• 1/4 tsp. crushed red pepper
• 1 bay leaf
• 1 (28 oz.) can no salt added Italian style plum tomatoes with the juice
• 2 c. elbow macaroni or small tubular pasta
• 1 Tbsp. grated Parmesan cheese

1. Heat oil in large skillet.
2. Add onion and cook over medium-low heat, stirring occasionally, until tender, 3 to 5 minutes.
3. Add garlic and cook 1 minute longer.
4. Add chickpeas, oregano, black pepper, hot red pepper and bay leaf.
5. Cook, stirring and crushing half the chickpeas, with back of spoon until heated through, 5 minutes.
6. Add tomatoes with juice.
7. Bring to boil over medium-high heat, stirring and breaking up tomatoes with the side of a spoon. Reduce heat to medium-low; cover and simmer 10 minutes.

olive oil, onion, garlic, chickpeas, fresh oregano, ground black pepper, red pepper, bay leaf, salt, elbow macaroni, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533362 (may not work)