1 c. cooked sm. shell macaroni
1/2 c. chopped green pepper
1 lg. clove garlic, minced
1/4 tsp. crushed rosemary
2 tbsp. olive oil
3 cans tomato soup
3 cans water
16 oz. can chick peas, drained

Saute pepper, garlic and rosemary in olive oil. Stir in soup and water. Add remaining ingredients. Heat, but do not boil. Serve with grated Parmesan cheese if desired. Serves 6.