Ingredients
- 2 tablespoon olive oil
- 1 medium-large onion, chopped
- 2 teaspoon minced fresh rosemary or 1 teaspoon crumbled, dried
- 2- 16 oz. cans chick-peas, drained and rinsed
- 1- 16 oz. can tomatoes, chopped with juice
- 1-1/4 cups (1/2 pound) orzo
- salt
- 1/4 cup chopped fresh parsley
- freshly ground black pepper to taste
Directions
Heat oil in large skillet. Saute onion and rosemary for about 10
minutes until onion is golden. Add chick-peas; cook about 5 more
minutes. Add tomatoes; simmer for about 10 minutes until softened.
Meanwhile, cook orzo in a 4-quart pot of salted water for 6 minutes,
until slightly undercooked. Drain; add to chick-pea mixture. Cook over
low heat for about 5 minutes, until orzo is tender.
Stir in parsley and season with pepper. Serve.
Note: sometimes it's necessary to add a little of the pasta cooking
water if it's getting too dry.