Pasta e Ceci

Instructions

1. 1

   Cook the diced onion in 2 tbsp oil in a large pot for 5 minutes, then add the garlic, a sprig of chopped rosemary and the pepper flakes for 1 minute.

2. 2

   Stir in the tomato paste for 1 minute, then add the drained chickpeas and broth and simmer 10 minutes.

3. 3

   Mash or blend about a third of the chickpeas right in the pot to make it creamy.

4. 4

   Add the pasta and simmer, stirring often, 9-10 minutes until tender, adding a splash of water if it gets too thick.

5. 5

   Season with salt and pepper and drizzle with the remaining olive oil. It should be thick and stewy, somewhere between a soup and a pasta.