Adapted from thekitchn.com
2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 18.3 oz. jar crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups vegetable broth or chicken broth or water
1 cup orzo pasta
1 1/2 cups chickpeas, cooked
sea salt and black pepper
grated Parmesan cheese
- Heat the olive oil over medium heat and sauté the onion about 7 minutes until the edges start to brown. Add the garlic and sauté another couple minutes.
- Stir in the tomato, pasta, herbs, broth, and season with salt and pepper. Stir frequently, scraping the bottom of the pot with a thin metal spatula to prevent the pasta from sticking. Cook until pasta is al dente, about 12-15 minutes. Stir in the chickpeas and cook until heated through, another minute or so. Taste and add more salt if needed. Serve sprinkled with Parmesan cheese.