Tomatoey Pasta with Chickpeas

Adapted from thekitchn.com

2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 18.3 oz. jar crushed tomatoes 
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups vegetable broth or chicken broth or water
1 cup orzo pasta
1 1/2 cups chickpeas, cooked
sea salt and black pepper
grated Parmesan cheese

1. Heat the olive oil over medium heat and sauté the onion about 7 minutes until the edges start to brown. Add the garlic and sauté another couple minutes.
2. Stir in the tomato, pasta, herbs, broth, and season with salt and pepper. Stir frequently, scraping the bottom of the pot with a thin metal spatula to prevent the pasta from sticking. Cook until pasta is al dente, about 12-15 minutes. Stir in the chickpeas and cook until heated through, another minute or so. Taste and add more salt if needed. Serve sprinkled with Parmesan cheese.