Macaroni With Chickpeas And Tomatoes - cooking recipe

Ingredients

1 Tbsp. olive oil
2 Tbsp. minced parsley
1/2 tsp. oregano
1 can drained chickpeas
16 oz. can tomatoes, chopped with juice (or use can of stewed tomatoes)
1 clove garlic, minced
1/2 tsp. dried basil
8 oz. macaroni or small pasta shells

Preparation

Heat olive oil in heavy saucepan for 30 seconds.
Add garlic and cook 30 seconds.
Mix in tomatoes, parsley, basil and oregano. Bring to a boil and lower heat gently.
Simmer uncovered 10 minutes until slightly thickened.
Stir in chickpeas.
Simmer, uncovered, 10 minutes.