Bitsy's Kitchen. Pasta with Chickpeas

Pasta with Chickpeas
1 1/2 cups medium pasta shells 2 tsp. olive oil 2 onions, coarsely chopped 1 cup drained rinsed canned chickpeas 1 cup crushed tomatoes (no salt added)	2 Tbsp. chopped flat leaf parsley 3 garlic cloves, minced 1/4 tsp. crushed red pepper flakes 1/4 tsp. salt

Cook the pasta shells according to package directions. Drain, reserving 1/2 cup of the pasta cooking liquid, and keep warm.

In a large nonstick skillet, heat the oil. Add the onions; cook, stirring as needed, until softened, about 5 minutes. Stir in the chickpeas, tomatoes, parsley, garlic, pepper flakes and salt.

Reduce the heat and simmer, stirring as needed, until the tomatoes are softened, about 10 minutes. Stir in the pasta and cooking liquid; cook, stirring, 2 minutes.

Makes 4 servings

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk, 1 Fat

PER SERVING: 259 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 228 mg Sodium, 46 g Total Carbohydrate, 6 g Dietary Fiber, 10 g Protein, 61 mg Calcium