I intended for this to be soup, but it turned out very thick. It also turned out yummy!
1 quart of chicken broth
1 small onion
Lots of garlic
1 package of thin spaghetti noodles (I used orgran which is 13.5 oz)
1 28 oz can of diced tomatoes (with juices)
1 15 oz can of chickpeas (garbanzo beans, drained and rinsed)
Small amount of olive oil
Shredded cheese (Optional, I used taco seasoned)
In a big pot, saute the onion and garlic using the olive oil. Add the chicken broth, slowly, and then the can of diced tomatoes. Season as desired. Let this come to a boil and add the bag of noodles. Cook on high for about 5 minutes or so and then add the chickpeas. Continue cooking, stirring occasionally, until the noodles are soft. Allow to sit for a few minutes. When dishing, stir in some cheese and enjoy.