One nearly constant frustration with the Food Desert Project: although rehydrating the onions and garlic in wine overnight produces the best results...I almost always forget. This time, instead of my usual cheat of heating it in the microwave, I just started the whole thing on the stovetop with excellent results.
Combine in a saucepan:
A good drizzle of EVOO (about two teaspoons)
2 tablespoons white wine
1 tablespoon of dried minced onion
1/4 tsp granulated onion
1/4 tsp granulated garlic
1/2 tsp ground rosemary (or substitute poultry seasoning for the herbs)
1/4 tsp ground thyme
A few grinds or shakes of black pepper
Turn the heat onto high and bring to a boil. Turn down to medium-low heat and simmer until the wine is nearly gone and the seasonings are fragrant. Add:
3 cups stock (vegetable broth, chicken stock, beef stock - whatever you've got. You can even substitute boullion cubes and water.)
1/4 cup of your favorite salsa (I avoid brands that use tomato paste as an ingredient)
1/2 can of drained chickpeas
Bring to a boil. Puree the chickpeas and seasonings, either with an immersion blender or by adding to a regular blender, and taste the broth to see if you need salt.
The remainder of the drained chickpeas
Two large handfuls of mini pasta (I keep a box of mini pasta odds and ends; you could use orzo, macaroni, or even broken up spaghetti.)
Bring to a boil and cook as directed for the pasta. Garnish with croutons made from cubed stale bread and a drizzle of EVOO, and enjoy.