INGREDIENTS
9 oz
dry ditalini pasta (or another small-ish pasta shape)
1 tsp
+ 1 tablespoon olive oil, divided
1/4 cup
plain breadcrumbs
2 tsp
finely chopped fresh rosemary, divided
1
medium red onion, diced
4
garlic cloves, minced
3 tbsp
tomato paste
1 15 ounce can
chickpeas/garbanzo beans (do not drain)
1 cup
low sodium, fat free chicken broth
1/4 cup
chopped fresh parsley
1 oz
freshly shredded Parmesan cheese