15 oz chickpeas drained and rinsed canned (garbanzo beans)
1 clove garlic crushed
2 cups chicken broth low-sodium
2 tablespoons olive oil extra-virgin
1 medium onion finely chopped
2 cups shells
10 oz peas frozen
3 cups tomato sauce
Equipment
sauce pan
pot
colander
Directions
In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes.
Drain in a colander.
Heat oil in a large saucepan over medium heat.
Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chickpeas. Bring to a boil, then cover, reduce heat and simmer gently for 10 minutes. Stir in pasta.
Serve with cheese toasts (see instructions below), if desired.
