2 tablespoon olive oil
1 medium-large onion, chopped
2 teaspoon minced fresh rosemary or 1 teaspoon crumbled, dried
2- 16 oz. cans chick-peas, drained and rinsed
1- 16 oz. can tomatoes, chopped with juice
1-1/4 cups (1/2 pound) orzo
1/4 cup chopped fresh parsley
freshly ground black pepper to taste
Heat oil in large skillet. Saute onion and rosemary for about 10 minutes until onion is golden. Add chick-peas; cook about 5 more minutes. Add tomatoes; simmer for about 10 minutes until softened.
Meanwhile, cook orzo in a 4-quart pot of salted water for 6 minutes, until slightly undercooked. Drain; add to chick-pea mixture. Cook over low heat for about 5 minutes, until orzo is tender.
Stir in parsley and season with pepper. Serve.
Note: sometimes its necessary to add a little of the pasta cooking water if its getting too dry.