Pasta E Ceci(Pasta And Chickpeas)

• 19 oz. can chickpeas, drained
• 1/8 c. extra virgin olive oil
• 1/3 c. chopped onion
• 1 tsp. minced garlic
• 1/2 tsp. dried crumbled rosemary
• 1/2 tsp. dried sage
• 3/4 c. canned Italian peeled plum tomatoes, drained
• 3 c. homemade beef broth or 1 c. canned broth, diluted with 2 c. water
• 1/4 lb. stubby pasta (ditalini, orzo, small shells, etc.)
• salt and pepper
• 3 Tbsp. chopped parsley
• freshly grated Parmesan cheese

1. Put oil and onion in large saucepan.
2. Turn heat to medium. When onion becomes colored pale, add garlic, rosemary and sage. Stir once or twice.
3. When garlic becomes very pale, add tomatoes. Cook, stirring occasionally for 10 minutes.
4. Add chickpeas and cook another 5 to 6 minutes.

chickpeas, extra virgin olive oil, onion, garlic, rosemary, sage, tomatoes, homemade beef broth, stubby pasta, salt, parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=986045 (may not work)