Mediterranean Chickpea, Tomato And Pasta Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup onion, diced
1 1/2 cups water
2 cups vegetable stock or 2 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
16 1/2 ounces chickpeas, canned
15 1/2 ounces diced tomatoes, canned
1/2 cup ditalini, uncooked (very short pasta)
2 tablespoons fresh parsley

Preparation

Heat oil in large saucepan over medium heat.
Add onion and saute 3 minutes until tender.
Add water and next 6 ingredients.
Bring mixture to boil.
Cover and reduce heat, simmer 5 minutes.
Add pasta and cook 9 minutes until pasta is tender.
I have often used small alphabet pasta that I've had in the cupboard.