Mediterranean Chickpea, Tomato, and Pasta Soup

Ingredients

• ½ cup uncooked ditalini (very short tube-shaped macaroni)
• ¼ teaspoon ground cinnamon
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 2 teaspoons olive oil
• 1 ½ cups water
• 1 cup diced onion
• 1 (14.5-ounce) can diced tomatoes, undrained
• + 4 more ingredients
• • ½ teaspoon ground cumin
  • ¼ teaspoon black pepper
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Heat olive oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until...

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