Categories: Soups, beans, lunchbox, pasta

Ingredients

• 1 teaspoon olive oil
• 2 minced garlic cloves
• 1 can (14 ounce) reduced-sodium vegetable broth
• 1/4 cups water
• 1/2 cup elbow pasta
• 1 can (15.5 ounce) chickpeas, drained and rinsed
• 2 tablespoons chopped fresh parsley
• Ground pepper
• 2 tablespoons grated parmesan cheese

Directions

1. 1. In a small saucepan, heat olive oil over medium-low heat. Add garlic cloves; cook, stirring frequently, until tender, 1 to 2 minutes.

2. 2. Add vegetable broth and water. Raise heat to high and bring to boil. Add pasta and chickpeas. Cook until the pasta is al dente, about 5 minutes.

3. 3. To serve, stir in parsley. Sprinkle with ground pepper and parmesan cheese.

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