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Categories:
olive oil onion garlic chickpeas fresh oregano ground black pepper red pepper bay leaf salt elbow macaroni Parmesan cheese
Viewed: 8 - Published at: a year agoIngredients
- 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
Method
- Heat oil in large skillet.
- Add onion and cook over medium-low heat, stirring occasionally, until tender, 3 to 5 minutes.
- Add garlic and cook 1 minute longer.
- Add chickpeas, oregano, black pepper, hot red pepper and bay leaf.
- Cook, stirring and crushing half the chickpeas, with back of spoon until heated through, 5 minutes.
- Add tomatoes with juice.
- 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.
