Pasta e Ceci

Drain the chickpeas in a sieve, rinse under cold water, and let drain well.

In a wide pot, heat 30 ml olive oil. Add the crushed garlic clove and a sprig of rosemary, and warm over low heat for 1–2 minutes, without letting the garlic brown.

Add the chickpeas and 600 ml hot vegetable stock, bring to a boil, and cook for 8–10 minutes. Remove the rosemary, then purée about a third of the chickpeas along with some of the stock using an immersion blender until creamy.

Return the chickpea purée to the pot, season with salt and pepper. Bring the mixture to a gentle simmer, add the short pasta, and cook, stirring often, for 8–10 minutes or until al dente.

Add the remaining 300 ml hot vegetable stock in small amounts as it gets absorbed, so the pasta cooks in a thick, creamy base rather than floating in a thin soup.

Remove the pot from the heat, cover, and let the pasta e ceci rest for 2–3 minutes to allow the starch to finish thickening.

Divide among plates and drizzle with the remaining olive oil.