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Pasta With Chickpeas

4 servings
prep time: 10 minutes
cook time: 30 minutes

• 2 cups medium pasta shells, whole wheat or regular
• 2 tsp. olive oil
• 2 onions, coarsely chopped
• 1 can (~14 oz.) chickpeas, rinsed and drained
• 1 can (~15 oz.) crushed tomatoes
• 1 TBS. chopped parley, or 1 tsp. dried
• 3 garlic cloves, minced (or 3 tsp. ready-minced garlic)
• 1/2 tsp. salt

1. Cook the pasta shells according to package directions. Drain, reserving 1/2 cup of the pasta cooking liquid.
2. In a large nonstick skillet, heat the oil. Add the onions; cook over medium heat stirring as needed, until onions are soft and slightly brown, about 5 minutes
3. Stir in the chickpeas, tomatoes, parsley, garlic, and salt.
4. Reduce the heat to low and simmer, stirring as needed, until the tomatoes are softened, about 10 minutes.
5. Stir in the drained pasta and the 1/2 cup cooking liquid; stir 2 minutes.

Variations:
You can purchase minced garlic already prepared in a jar in the supermarket.
Add fresh spinach or frozen, chopped, drained spinach when tomatoes are added.