You may also like
Categories:
olive oil onion water chicken broth ground cumin ground cinnamon black pepper chickpeas tomatoes macaroni parsley
Viewed: 57 - Published at: 3 years agoIngredients
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 1/2 cups water
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup uncooked ditalini (very short tube-shaped macaroni)
- 2 tablespoons chopped fresh parsley
Method
- Heat olive oil in a large saucepan over medium-high heat. Add onion, and saute 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.
