| 1 | onion |
| 800 g | canned chickpeas |
| 2 tbsp | tomato paste |
| 2 sprigs | rosemary |
| 150 g | pasta |
| 1½ l | water |
| olive oil | |
| salt | |
| pepper | |
| Parmesan cheese (grated, for serving) |
Slice the onion. Drain chickpeas. Heat some olive oil in a heavy-bottomed pot, add onion and sauté until translucent and beginning to brown slightly. Add tomato paste and rosemary sprigs and sauté for approx. 1 min.
Add chickpeas and water to the pot. Season with salt, bring to a boil, then reduce heat to medium-low and let simmer for approx. 10 min.
Transfer approx. half the chickpeas and 2 ladles of liquid into a food processor. Blend until smooth, then pour the mixture back into the pot.
Add pasta and continue simmering for approx. 10 min. or until the pasta is slightly more cooked than al dente. Stir in a little olive oil before serving, if desired. Season to taste with salt and pepper, and top with a generous amount of grated Parmesan cheese. Enjoy!
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