The original recipe is linked above. I made a few substitutions, based on what I already had in my house.
7 cups diced tomatoes with their juice (two 28-ounce cans)
2 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 /2 teaspoons dried sage
2 cups canned low-sodium chicken broth or homemade stock
2 cups water
1 3/4 teaspoons salt
1/2 cup orzo
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
1/3 cup chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
1/3 cup grated Parmesan, plus more for serving
Reduce the heat and partially cover, stirring occasionally.
|Partially covered? Sure|