1 onion, finely chopped

1 clove garlic, finely chopped

1/4 teaspoon (1 ml) chopped fresh rosemary

2 tablespoons (30 ml) olive oil

Salt and pepper

1 1/4 cups (310 ml) canned chickpeas, drained

5 cups (1.25 ml) chicken broth

1 bay leaf

2/3 cup (150 ml) tubettini or other small short pasta

1 tablespoon (15 ml) fresh herbs (basil, chives or other), finely chopped

Cayenne pepper to taste

In a saucepan, brown the onion, garlic and rosemary in the oil. Season with salt and pepper. Add the chickpeas, broth and bay leaf. Bring to a boil. Cover and simmer for 15 minutes.

Add the pasta and stir. Cook for about 7 minutes or until the pasta is al dente. Add the herbs and pepper, to taste. Adjust the seasoning.

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