Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
   1      Cup           chopped onion
     3/4  Cup           green bell pepper -- chopped
   2      Cloves        garlic -- minced
   1 1/2  Cups          mushrooms -- sliced
   2      Cups          Fat Free Chicken Broth
  14 1/2  Ounces        mexican tomatoes -- undrained
   1      Teaspoon      chili powder
   1      Teaspoon      paprika
     1/2  Teaspoon      ground cumin
     1/8  Teaspoon      ground pepper
     3/4  Cup           orzo -- uncooked
  15      Ounces        garbanzo beans, canned -- rinsed & drained
   1      Cup           frozen green peas -- thawed

Preparation:

Spray large nonstick skillet or dutch oven with cooking spray; heat over medium heat until hot. Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables are tender. Add mushrooms; cook and stir 1 minute. Stir chicken broth, tomatoes, chili powder, paprika, cumin and black pepper into skillet; bring to a boil over high heat. Stir in pasta. Cover; reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to preven pasta from sticking to bottom of pan. Stir beans and peas into skillet; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 5 minutes, stirring frequently. Serve immediately. Garnish with sprigs of rosemary and thyme if desired. NOTES : Use portobella mushrooms or any variety mushrooms.