Pasta e Ceci for a Crowd

Ingredients

• 1 kg cooked chickpeas, drained
• 750 g small pasta
• 1.5 L vegetable or chicken stock, plus more as needed
• 750 ml tomato passata
• 1 onion, finely diced
• 4 garlic cloves, minced
• Olive oil, rosemary, salt, and pepper

Method

1. Sweat onion and garlic in olive oil until tender.
2. Add chickpeas, passata, rosemary, and stock; simmer to combine flavours.
3. Blend a small portion of the chickpeas into the broth for body.
4. Cook pasta separately until just firm and add it shortly before service.
5. Adjust with hot stock, season, and finish each portion with olive oil.