Roman pasta and chickpeas with rosemary

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Durum wheat pasta50 g
• Tomato passata60 g
• Garlic1 clove
• Rosemary2 g
• Vegetable broth350 g
• Extra virgin olive oil1 tablespoon
• Chili pepper0.3
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Drain and rinse the cooked chickpeas; crush the garlic clove and slice the chilli. Heat the vegetable stock.
2. Heat the oil in a saucepan over medium-low heat and fry the garlic, rosemary sprig and chilli for a minute, until the garlic is just golden and the oil is fragrant.
3. Add the chickpeas and tomato passata, stir for a couple of minutes, then pour in the hot stock and cook for 10 minutes over medium-low heat, until the chickpeas have taken on the flavours. Remove the garlic and rosemary.
4. Scoop out about half the chickpeas with a little liquid, blend them with a stick blender and return them to the pot: the soup turns creamy.
5. Bring to the boil, add the short durum wheat pasta and cook it right in the soup for the time on the packet, stirring often so it doesn't stick and adding hot water if it dries out, until al dente.
6. Season with salt and pepper, let it rest for a minute off the heat and serve with a drizzle of oil if you like.