Pasta e ceci

• 3 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/2 tsp dried rosemary
• 1/2 tsp chili flakes
• 450 g canned chickpeas, drained and rinsed
• 1 tbsp tomato paste
• 600 ml vegetable broth
• 150 g dried ditalini pasta

Method

1. 1

   Heat the olive oil in a large pot over medium heat and cook the onion for 6 minutes until softened.

2. 2

   Add the garlic, rosemary, and chili flakes, and cook for 1 minute.

3. 3

   Stir in the chickpeas and tomato paste, then add the vegetable broth and bring to a simmer.

4. 4

   Mash about a third of the chickpeas against the side of the pot to thicken the broth.

5. 5

   Add the pasta and simmer for 10 minutes, stirring occasionally, until tender.

6. 6

   Serve hot in bowls.