Pasta E Ceci(Pasta And Chickpeas) - cooking recipe

Ingredients

19 oz. can chickpeas, drained
1/8 c. extra virgin olive oil
1/3 c. chopped onion
1 tsp. minced garlic
1/2 tsp. dried crumbled rosemary
1/2 tsp. dried sage
3/4 c. canned Italian peeled plum tomatoes, drained
3 c. homemade beef broth or 1 c. canned broth, diluted with 2 c. water
1/4 lb. stubby pasta (ditalini, orzo, small shells, etc.)
salt and pepper
3 Tbsp. chopped parsley
freshly grated Parmesan cheese

Preparation

Put oil and onion in large saucepan.
Turn heat to medium. When onion becomes colored pale, add garlic, rosemary and sage. Stir once or twice.
When garlic becomes very pale, add tomatoes. Cook, stirring occasionally for 10 minutes.
Add chickpeas and cook another 5 to 6 minutes.