Pasta with Chickpeas and Garlic Sauce

INGREDIENTS

2 tsp

olive oil

garlic cloves, peeled and crushed

3/4 tsp

kosher salt

1/4 tsp

crushed red pepper

1 15.5 ounce can

chickpeas (garbanzo beans), drained

1 14 ounce can

fat-free, less-sodium chicken broth

1 1/2 cups

uncooked medium seashell pasta (about 6 ounces)

1/2 cup

grape tomatoes, halved

garlic cloves, minced

1 tbsp

minced fresh parsley

1 tbsp

fresh lemon juice

3 tbsp

shredded Parmigiano-Reggiano cheese