4 Servings 20 min Cook
1 Dash Pepper
1 Tbsp Rosemary
1 Tsp Olive Oil
1 Dash Salt
4 Oz Whole Wheat Pasta
1 Can Tomatoes
4 Cup Chickpeas
Combine the tomatoes, olive oil and 3 cups (about 1 1/2 cans) of the beans in a large saucepan.
Bring to a boil.
Puree the remaining 1 cup (1/2 can) of garbanzo beans using a blender or food processor, and stir into the saucepan.
Place the sprigs of rosemary into the pan without breaking off the leaves.
The sprigs will be removed before serving.
Add pasta and simmer until pasta is soft, stirring gently to prevent sticking.
Remove rosemary, and season with salt and pepper.