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3 tbsp. olive oil
1 tsp. minced garlic
2 (19 oz.) can chick peas
1 (14 oz.) peeled tomatoes
1 tbsp. Italian seasoning
1/2 c. Ditalini pasta
(Marjoram, thyme, rosemary, savory, sage, oregano, basil)

In pot heat olive oil and add your garlic. Don't let your garlic burn. Add both cans chick peas and their juice. Add the seasoning along with some salt and pepper. Then take each tomato and squeeze it over your pot (trying to break the tomato up as much as possible) let everything (chunks and juice) drop right in. Do not add the leftover juice in the can from the tomatoes. Add your pasta and in 15 minutes you have a tasty lunch. Add some Parmesan cheese to each dish when served.
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