INGREDIENTS
2 tbsp
olive oil
4 oz
thinly sliced pancetta
1
yellow onion, diced
3
garlic cloves, sliced
1 16 ounce can
peeled tomatoes (with juice)
1 15.5 ounce can
no-salt-added chickpeas, rinsed and drained
2 cups
lower-sodium vegetable broth
8 oz
fregola pasta (or Israeli couscous)
Olive oil
1 1/2 tsp
chopped parsley
1/8 tsp
pepper