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Ingredients
US|METRIC
4 SERVINGS
- 60 oz. garbanzo beans (or 1 pound of dried garbanzos, cooked separately, which is my preference but we didn’t have time)
- 1 onion (cut into small dice)
- 6 garlic cloves (minced)
- 1 Tbsp. olive oil
- salt (to taste, a couple of teaspoons)
- 1 qt. chicken stock (or water)
- 6 oz. tomato paste
- 1 Tbsp. rosemary (minced)
- 2 tsp. cumin
- black pepper (to taste)
- soy sauce (to taste, about a tablespoon)
- 6 plum tomatoes (cut into small dice)
- 2 cups pasta (cooked little, such as ditalini)
- 2 Tbsp. parsley (minced)
- parmigiano (grated, Reggiano for serving, optional)
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