teaspoon olive oil
minced garlic cloves
can (14 ounce) reduced-sodium vegetable broth
cup elbow pasta
can (15.5 ounce) chickpeas, drained and rinsed
tablespoons chopped fresh parsley
tablespoons grated parmesan cheese
rves 2 | Prep time: 20 minutes | Total time: 20 minutes In a small saucepan, heat olive oil over medium-low heat. Add garlic cloves; cook, stirring frequently, until tender, 1 to 2 minutes. Add vegetable broth and water. Raise heat to high and bring to boil. Add pasta and chickpeas. Cook until the pasta is al dente, about 5 minutes. To serve, stir in parsley. Sprinkle with ground pepper and parmesan cheese.