Ingredients
- 1 teaspoon olive oil
- 1 medium onion
- finely chopped
- 1 garlic clove
- minced
- 2 cups canned chick-peas
- rinsed and drained
- 1 tablespoon fresh rosemary
- coarsely chopped
- 4 cups low-fat chicken stock (Low-Fat Chicken Stock)
- red pepper flakes
- to taste
- 12 cup ditalini
- salt
- to taste
Instructions
- Heat oil in a saucepan over med-high heat.
- Add in onion and garlic; stir/saute until onion begins to soften, 2-3 minutes (dont let garlic burn).
- Add in chickpeas, rosemary, broth, and pepper flakes; bring to a boil.
- Cover, decrease heat to medium, and simmer for 10 minutes.
- Stir in pasta, increase heat to med-high, and cook, stirring frequently to prevent sticking, until the pasta is tender but firm, about 10 minutes.
- Season with salt to taste.
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