Italian Tomato & Rosemary Pasta Soup

Ingredients

• 1 teaspoon Oregano

• 125 gram (5 ounce) small macaroni pasta

• 1 tablespoons olive oil

• 1 onion, finely chopped

• 1 teaspoon Garlic Granules

• 1 teaspoon Rosemary

• 1/2 teaspoon Chilli Flakes

• 400 gram tin chopped tomatoes

• 600 millilitre (1 pint) vegetable stock

• 400 gram tin chickpeas, drained

• 1 tablespoons balsamic vinegar

• Schwartz Sea Salt and Black Pepper to season