Chickpea and Pasta With Rosemary

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By Domenica Marchetti

Wednesday, February 20, 2008; 12:00 AM

4 main-course servings

Heat 3 tablespoons extra-virgin olive oil in the pot; add 3 crushed cloves garlic and cook until they sizzle. Add 2 cups thinly sliced yellow onion and cook, stirring, for 7 to 8 minutes, until the onions are soft but not browned. Sprinkle in 1 tablespoon finely minced fresh rosemary and mix well. Pour in one 28-ounce can diced tomatoes (with their juice) and bring to a boil. Add one 15-ounce can drained chickpeas, 3 cups chicken or vegetable broth, and salt and black pepper to taste. Bring the soup to a boil and stir in 1 1/2 cups small dried pasta such as shells or tubettini. Cover partially and cook, stirring occasionally, for about 10 minutes or until the pasta is done (add a splash of water if the soup becomes too thick).

GARNISH: with freshly grated Parmesan cheese.