Ingredients:
- 2 teaspoons olive oil
- ½ cup diced onion
- 1½ cups water
- 16 ounces chicken broth
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon black pepper
- 1 can of boiled and drained chickpeas
- 3 diced tomatoes
- ½ cup uncooked macaroni pasta
- 2 teaspoons chopped parsley
How to make it:
Take a deep bottom vessel and heat olive oil in it over medium heat. Add the onion and saute until they become light brown. Add water, chicken broth, cumin, cinnamon, black pepper and drained chickpeas. Add diced tomatoes to the mixture and bring it to boil. Reduce the heat and let it simmer for five minutes. Add pasta and cook until pasta is tender but make sure it is not overcooked. Garnish the soup with parsley and you can serve it with garlic bread.
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