Pasta With Chickpeas (Pasta e Ceci)

Method

Make it together.

1. Heat some olive oil in a large pot. Add the onion, celery, garlic and rosemary and cook gently with the lid on for 15 to 20 minutes until all the vegetables are soft.
2. Drain the chickpeas well and rinse them in cold water, then add them to the pan and cover with the stock. Cook gently for 30 minutes.
3. Using a slotted spoon, remove half the chickpeas and put them to one side in a bowl.
4. Puree the soup in the pan using a handheld immersion blender.
5. Add the reserved whole chickpeas and the pasta, season with salt and pepper, and simmer gently for about 15 minutes.
6. If the soup is a little thick, pour in some boiling water to thin it down and add more salt and pepper if needed.
7. Serve drizzled with extra virgin olive oil and sprinkled with basil or parsley and Parmesan cheese.