2 cups low-sodium vegetable broth or chicken broth
1 (10 oz.) package frozen broccoli florets, thawed and chopped
1 (10 oz.) package frozen peas
1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed
How to Make It
In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes. Drain in a colander.
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chickpeas. Bring to a boil, then cover, reduce heat and simmer gently for 10 minutes. Stir in pasta. Serve with cheese toasts (see instructions below), if desired.