Pasta and Chickpea Stew (Pasta e Ceci)

Another sturdy combination of pasta and beans. A delicious cold weather choice. One pot too. (Revised Jan.2022)

Ingredients:
One can chickpeas, drained
One cup ditalini or other small pasta, about 4 to 5 oz. Ditalini seems to work best.
8 oz. fresh tomatoes
One medium onion, chopped
3 cloves garlic, minced
Sprinkle of hot pepper flakes
6 oz of chopped spinach or kale, more if it suits you
2 1/2 cups water. Adjust as needed for stew-like consistency
Teaspoon or more salt, fresh ground pepper
Olive oil, grated Parmesan cheese

Directions:
Saute the onion, garlic and pepper flakes a few minutes. Cut the tomatoes up a little, add them to the pot with the salt and pepper,  lower the heat and cook covered until dissolved, about ten minutes. Add a little of the water and the chickpeas, and use your potato masher to squash about half the chickpeas. Add the rest of the water. Turn off the heat until you are ready to go.
Then heat to a boil, add the pasta, cook until al dente. You might have to stir a little if the stew is thick.
Add the spinach and cook just until wilted, a few seconds. If using kale, cook until tender, 3 to 5 minutes.
Serve with Parmesan and a drizzle of olive oil.