2cans (15-ounces each)(460grams)chickpeasor 3 cups of cooked chickpeas
1can (15-ounce)(400grams)crushed tomatoes
4cups(1¼Liters)vegetable broth+ 1 cup to finish cooking the pasta or more if you like a soupier consistency.
1teaspoonsalt
⅛teaspoonblack pepper
⅛teaspoonred pepper flakesor more to taste
1½cup(200grams)ditalini pastaor other dry Italian pasta
Heat 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven.Add 1 large onion (chopped) and fry gently for 4 minutes. Add 2 cloves garlic (pressed), 1 sprig rosemary, 2 tablespoons tomato paste, and fry while stirring for 1 more minute.
Now stir in the 2 cans (15-ounces each) chickpeas, 1 can (15-ounce) crushed tomatoes, and 4 cups vegetable broth.Season with 1 teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon red pepper flakes.Bring to a boil, then simmer on medium heat for 10 minutes, stirring occasionally.Discard the rosemary and blend some of the chickpeas – not a lot – with an immersion blender.
Add 1½ cup ditalini pasta with 1 more cup vegetable broth and simmer for 10 more minutes until the pasta is cooked al dente.Stir often; the pasta will stick to the bottom if you don’t stir it.You can add more vegetable broth to taste if the sauce is too thick and you prefer a soupier pasta e ceci.
Taste and adjust for salt, then turn the heat off and let cool down for a couple of minutes.Serve in a bowl with a drizzle of olive oil, some freshly cracked pepper, and optionally a grating of parmesan cheese.