"Found this from a Weight Watchers cookbook - we removed some items and we absolutely love it. Almost like a chop suey but healthy!"
garlic cloves, minced
red bell pepper, seeded and minced
of finely chopped fresh rosemary
of chopped fresh parsley
1 (14 1/2 ounce) cans
1 (16 ounce) cans
chickpeas, rinsed and drained
shredded parmesan cheese
In a nonstick pan over medium heat, heat the oil. Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer.
Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes. Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes). Stir in the ditalini, cheese and remaining parsley.