Mediterranean Chickpea, Tomato, and Pasta Soup

Ingredients

• 0.3 teaspoon pepper black
• 15.5 ounce chickpeas drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes diced undrained canned
• 0.5 cup ditalini pasta tube-shaped uncooked (very short macaroni)
• 16 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons parsley fresh chopped
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 2 teaspoons olive oil 
• 1 cup onion diced
• 1.5 cups water 

Equipment

• sauce pan

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion, and saut 3 minutes or until tender.
3. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally.
4. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.