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Ingredients
  • 1 tablespoon olive oil
  • 8 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 (28-ounce) can diced tomatoes
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups broth (chicken or vegetable)
  • ½ teaspoon salt
  • 2 sprigs fresh rosemary
  • 4-8 ounces small pasta, such as ditalini or macaroni
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