2 (1 lb.) cans garbanzos (chickpeas)
1 c. chopped onion
1/2 tsp. oregano
1/2 tsp. garlic powder
Salt and pepper, to taste
1 (14 oz.) can no salt added stewed tomatoes, chopped
1/2 tsp. sugar
1/4 c. red wine (optional)
3 c. cooked elbow macaroni or small shells

Combine the garbanzo beans and their liquid in a large saucepan with the onions, oregano, garlic powder, salt, and pepper. Cook over medium heat for 10 minutes. Add the stewed tomatoes, sugar, and wine (if desired). Bring to a boil; cover, reduce heat, and simmer for 30 minutes. Add the cooked pasta and stir well. Serve in soup bowls. Serves 6.