Pasta e ceci

Ingredients

Check you have the quantities below.

• 250 g short pasta
• 2 cans (400 g each), drained canned chickpeas
• 3 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp, chopped rosemary
• 1 cup crushed tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/4 tsp black pepper

Let’s make it

1. Warm the oil in a pot and cook the garlic and rosemary for 30 seconds.
2. Add chickpeas, tomatoes, broth, salt, and pepper. Simmer 10 minutes.
3. Stir in the pasta and cook until tender, about 10–12 minutes.
4. If needed, add a splash of water to keep it brothy before serving.