Chickpea Noodle Soup

serves 6 (can easily be halved)

1 tablespoon olive oil
3 cloves garlic, chopped
8-10 cups chicken broth --can use vegetable broth
1/2 teaspoon crushed red pepper flakes
1 lb pasta (I used whole wheat angel hair, broken in half)
2 15.5-oz cans chickpeas, drained and rinsed
black pepper, to taste
shaved Parmesan or Asiago cheese
(I think if you have fresh parsley--that would be good too)

In a large pot, heat olive oil, garlic and crushed red pepper flakes. Saute for a few minutes, then add broth. Bring broth/ garlic mixture to a boil, over high heat. Stir in pasta. Reduce heat to medium-high, and add chickpeas. Gently boil, 8-12 minutes (depending on what pasta you use), until pasta is cooked through. Season to taste with black pepper.

From: sisterscafe.blogspot.com