Pasta e ceci with rosemary and a touch of tomato

Ingredients

For 1 serving

• Durum wheat pasta60 g
• Cooked chickpeas150 g
• Tomato passata60 g
• Vegetable broth300 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel the garlic and crush it lightly; rinse and drain the chickpeas.
2. In a saucepan warm the oil over a low heat with the garlic and a sprig of rosemary for 2 minutes, until the garlic is just golden and the rosemary fragrant; remove the garlic.
3. Add the chickpeas and the tomato passata and let them cook for 2–3 minutes over a medium heat, until the passata thickens slightly.
4. Pour in the hot stock, bring to the boil and cook for 10 minutes over a medium heat; remove the rosemary, scoop out half the chickpeas with a little liquid, blend them to a cream and return them to the pan.
5. Add the pasta and cook it straight in the soup over a medium heat for the time on the packet, stirring often so it doesn't stick, until al dente and the soup is thick and creamy; if it gets too dry add a splash of hot water.
6. Taste, adjust the salt and serve with freshly ground black pepper.