Chickpea Soup.

Ingredients.
20-ounce can chick peas , drained
1 1/2 cups water
1/2 teaspoon hing
1 teaspoon crushed rosemary
Salt and freshly ground black pepper to taste
1/2 cup small pasta, such as tubettini, elbows, etc.
1 tablespoon excellent olive oil
Garnish: 1 tablespoon finely chopped Italian parsley

Preparation.
Put all ingredients except pasta, oil and parsley in a soup pot.

Simmer about 20 minutes. Add pasta and cook until it is almost al dente.