Chick Pea Soup

2 teaspoons olive oil             OLYMPUS DIGITAL CAMERA
1 cup diced sweet onion
1/2-cup water
16 ounces fat-free chicken broth
½ teaspoon cumin
¼ teaspoon ground cinnamon
¼ teaspoon black pepper
1 (15.5-oz) can chickpeas, drained
1 (14.5-oz) can diced tomatoes, undrained
3/4 cup uncooked pasta or grain of your choice
4 tablespoons chopped fresh parsley
Grated Parmesan cheese (optional)

Heat olive oil in a large saucepan over medium-high heat. Add onion, and sauté 3-5 minutes or until tender. Add the water and next 6 ingredients (through tomatoes). Bring mixture to a boil; cover, reduce heat and simmer 5 minutes, stirring occasionally. In a separate pot, cook enough pasta for each serving of the soup and cook until pasta is just tender; add to soup. Stir in chopped parsley. This recipe serves 4; I prefer to cook the pasta separately rather than adding it to the soup to cook; this way if there are left overs you can make a bit more pasta when you want to finish the remainder. If you cook it together in the soup, it absorbs most of the liquid and becomes mushy. As an alternative to pasta, I have added bulgar or other healthy grains.

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