Escarole and Chickpea Pasta Fazool

From Claudia's kitchen @What's Cookin' Italian Cuisine
2 cups cooked chickpea's canned or freshly made
2 cups ditalini pasta boiled and drained
4 plum tomatoes diced
1 can of diced tomatoes not drained
1 can tomato paste plus two cans of water
2 cloves minced garlic
1 head boiled escarole chopped
1 16oz can chicken broth
1/2 cup olive oil
1/2 teaspoon salt, pepper, oregano, parsley and garlic powder
grating cheese for garnish
In a large saucepan, add oil and garlic saute till brown. Add chickpea's and escarole and saute for 5 minutes. Add spices, chicken broth, tomatoes, water. Simmer for around 1/2 hour. Add boiled pasta. If too thick add more water for desired thickness. Top with red pepper flakes and grating cheese.