Pasta e Ceci

Pasta and chickpeas in a tomato sauce.

Source: Rachel Roddy (The Guardian)

Serves 2

Ingredients

• 1 tin of chickpeas, drained
• 1 onion
• 1 stick of celery
• Olive oil
• Sprig of rosemary
• 1 tsp tomato puree
• 1 bay leaf
• Pinch of dried chili flakes
• Parmesan
• 150g small pasta
• 500ml stock

Method

1. Add the olive oil to a pan and gently fry the onion, celery and carrot until soft.
2. Add the tomato puree and garlic and continue to fry.
3. Add the garlic and fry gently for a minute or two.
4. Stir in the chili flakes, chickpas and stock.
5. Using a hand blender, partially blend about a quarter of the chickpeas.
6. If you have a parmesan rind, add this to the pan along with a bay leaf.
7. Simmer for half an hour.
8. Add the pasta and cook gently for 10 minutes, stirring regularly.
9. When the pasta is cooked to your liking, remove the pan from the heat and allow to sit for two minutes.
10. Serve in bowls with a drizzle of oil oil and grated parmesan.