Pasta e ceci

Ingredients

• 2 tbsp extra-virgin olive oil, plus extra to serve
• 2 garlic cloves, bruised with back of knife
• 1 small rosemary sprig
• 1 fresh bay leaf
• Pinch of dried chilli flakes
• 1 tbsp tomato paste
• 400 gm can chickpeas, drained and rinsed
• 750 ml (3 cups) chicken or vegetable stock
• 150 gm tubetti rigati or any short pasta
• 20 gm finely grated parmesan, plus extra to serve

Instructions

1. 1

   1: Heat olive oil in a saucepan over low heat. Add garlic, rosemary, bay leaf and chilli flakes to pan, season to taste, and cook, stirring, until fragrant (1-2 minutes). Increase heat to medium, add tomato paste and cook, stirring, until paste has deepened in colour (1-2 minutes).

2. 2

   2: Add chickpeas and stock; bring to a simmer. Simmer until sauce is slightly reduced (15 minutes); discard herbs. Transfer two ladlefuls of chickpea mixture to a blender and blend until almost smooth. Return blended mixture to soup and cook until reduced slightly (1-2 minutes).

3. 3

   3: Add pasta to soup and cook until al dente (10 minutes). The soup should be very thick and creamy (however, if more liquid is needed, add a splash of water). Stir through Parmigiano-Reggiano and season to taste.

4. 4

   4: Divide soup among bowls, drizzle with extra olive oil and serve hot with extra parmesan and cracked black pepper.