Chickpeas and Pasta 1/4 cup white wine or chicken stock 1 medium onion, chopped 1 tsp garlic, crushed 2 cups canned tomatoes, with juice 2 cups canned chickpeas drained 3 cups cooked pasta…ditalini to spaghetti…any kind is good 2 tbs parsley 1 tsp cumin seed salt and pepper, to taste Sauté the onion and garlic in the wine or stock until tender. Add the tomatoes and the chickpeas, breaking up the tomatoes with a spoon. Simmer, uncovered for 10 minutes. Add macaroni. Mix thoroughly. Add seasonings and simmer an additional 4-5 minutes. 8 servings = about 175 calories.