1 cup (uncooked) orecchiette pasta
3 carrots, thinly sliced
1 medium onion, diced
1 T olive oil
2 cloves garlic, minced
1 can garbanzo beans (chickpeas), drained
1 cup vegetable broth*
2 tsp. dried oregano
1/4 tsp. ground black pepper
1 cup feta cheese
Cook pasta according to package directions. Drain and set aside.
While the pasta is cooking, cook carrots in covered saucepan or steam until crisp/tender. Drain and set aside.
In large pan saute onion in olive oil over medium heat until tender. Add carrots and continue to cook, stirring occasionally, until onions begin to turn golden brown. Add minced garlic and garbanzo beans and cook another 5 minutes.
Add pasta to pan along with vegetable broth and seasonings. Turn heat to low and simmer until almost all of the broth is absorbed and pasta is tender. Sprinkle on feta cheese, cover and remove from heat. Let stand for 5 minutes and serve.
*I actually used mushroom broth. You could use vegetable or chicken