2 t olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 16-oz can garbanzos, drained and rinsed
1 1/2 C stock — chicken or vegetable
Grated zest of 1 lemon
3 T fresh lemon juice
1 t ground cumin
1/4 t dried oregano
1/4 t salt
1/4 t crushed red pepper
1 lb penne or other tubular pasta
1 C chopped fresh parsley
In a large nonstick skillet, heat the oil over medium heat. Add onion and garlic, cover, and cook until onions are browned, about 5 minutes. Add garbanzos, stock, lemon zest and juice, cumin, oregano, salt, and red pepper. Cover, reduce heat to low, and simmer for 5 minutes.
Meanwhile, cook pasta in large pot of salted boiling water until barely tender, about 7 minutes. Do not overcook. Drain and return to the pot.
Add garbanzo mixture and parsley to pasta and cook over medium-low heat, stirring gently until pasta has absorbed most of the liquid, 2-3 minutes.