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Pasta with Chickpeas and Tomatoes
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus extra for serving
  • 1 (7 oz) onion, finely chopped
  • 4 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • ¾ teaspoon dried rosemary, crumbled
  • 2 cups water, plus extra as needed
  • 2 cans (15 ounce) chickpeas, undrained
  • 1 can (14 ounce) diced tomatoes
  • 1 teaspoon table salt
  • 1 ½ cups (8 oz) small shells or ditalini
  • ½ cup (1 oz) grated Parmesan cheese
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