INGREDIENTS
2 tbsp
olive oil
1/2
sweet onion, diced
2
garlic cloves, minced
1/4 tsp
salt
1/4 tsp
pepper
2 tbsp
tomato paste
2 tbsp
brown sugar
2 tsp
dried oregano
1/8 tsp
crushed red pepper flakes
1 28 ounce can
whole peeled tomatoes
1 cup
tomato puree
2 cups
low-sodium chicken or vegetable stock
1 15 ounce can
chickpeas, drained and rinsed
1 cup
whole wheat pasta
1 cup
freshly grated parmesan cheese, plus more for topping
chopped fresh parsley + basil for topping
quick stovetop breadcrumbs
1 tbsp
olive oil
1 tbsp
unsalted butter
2 cups
(torn/cubed) multigrain bread pieces
1/2 tsp
garlic powder
1/4 tsp
salt
1/4 tsp
pepper