Pasta e Ceci

Ingredients

• Cooked chickpeas, drained300 g
• Small dry pasta100 g
• Canned chopped tomatoes200 g
• Vegetable stock600 ml
• Olive oil1 tbsp
• Garlic, minced10 g
• Dried rosemary, crushed½ tsp

Method

1. Heat oil over medium-low heat; stir garlic and rosemary for 30 seconds.
2. Add tomatoes and cook 5 minutes, stirring to prevent catching.
3. Add chickpeas and stock, bring to a simmer and mash about a quarter of the beans with a spoon.
4. Add pasta and simmer 10–12 minutes or the packet time, stirring often, until pasta is tender and soup creamy.

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