Chickpea Pasta

This recipe is adapted from the back of the chickpea can. It originally called for anchovies and tomato paste, but I substituted with what we had and it turned out wonderfully! I really like the texture of the chickpeas with pasta and it's hearty and yummy. You can leave it with more water for a soup-like consistency, or let the water boil out for more of a pasta consistency.

1 clove garlic, minced

1 large carrot

Vegetable Oil

1 can chickpeas

1 can stewed tomatoes

Ziti noodles

In soup pot, sauté garlic and carrots in oil until brown. Add tomatoes, chickpeas, and a can of water, and bring to a boil. Add noodles and cook until tender. Yield: About 6 servings