Chickpeas And Pasta - cooking recipe

Ingredients

1 Tbsp. olive oil
1/2 c. chopped onion
1 garlic clove, crushed
1 (19 oz.) can chickpeas, rinsed and drained
1 tsp. fresh oregano or 1/4 tsp. dried
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper
1 bay leaf
1 (28 oz.) can no salt added Italian style plum tomatoes with the juice
2 c. elbow macaroni or small tubular pasta
1 Tbsp. grated Parmesan cheese

Preparation

Heat oil in large skillet.
Add onion and cook over medium-low heat, stirring occasionally, until tender, 3 to 5 minutes.
Add garlic and cook 1 minute longer.
Add chickpeas, oregano, black pepper, hot red pepper and bay leaf.
Cook, stirring and crushing half the chickpeas, with back of spoon until heated through, 5 minutes.
Add tomatoes with juice.
Bring to boil over medium-high heat, stirring and breaking up tomatoes with the side of a spoon. Reduce heat to medium-low; cover and simmer 10 minutes.