Chickpea Pasta Soup

howsweeteats.com

Krystyn Wukitsch Foran

Very busy working mom of 2

2 tablespoons olive oil

½ sweet onion, diced

2 garlic cloves, minced

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoon tomato paste

2 tablespoons brown sugar

2 teaspoons dried oregano

⅛ teaspoon crushed red pepper flakes

1 (28-ounce) can whole peeled tomatoes

1 cup tomato puree

2 cups low-sodium chicken or vegetable stock

1 (15-ounce) can chickpeas, drained and rinsed

1 cup whole wheat pasta

1 cup freshly grated parmesan cheese, plus more for topping

chopped fresh parsley + basil for topping

subheading: quick stovetop breadcrumbs:

1 tablespoon olive oil

1 tablespoon unsalted butter

2 cups (torn/cubed) multigrain bread pieces

½ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

Directions at howsweeteats.com

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