- 1 tablespoon olive oil
- 7 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 cups crushed tomatoes
- 2 cups low fat, low sodium chicken broth
- 1 cup cooked chickpeas
- 1 cup cooked elbow macaroni
- salt and pepper to taste
In a large pot over medium heat, combine the oil and garlic and saute for 3 minutes. Stir in the rosemary and saute for 2 more minutes. Add the tomatoes and simmer for 15 minutes.
Add the broth and chickpeas and simmer for an additional 10 minutes. Finally, add the macaroni and allow to heat through completely, about 5 more minutes. Season with salt and pepper to taste and serve.