Infuse the oil with garlic, rosemary and chilli

• Add the olive oil to a large pot over a low heat.
• Add the sliced garlic, rosemary sprig and crumbled dried chilli.
• Let gently infuse, keeping the heat low so the garlic softens and perfumes the oil without colouring.

Sweat the vegetables

• Just as the garlic is about to take on colour, add the celery, carrot and onion with a pinch of salt.
• Increase the heat slightly and sweat gently until the vegetables are soft and sweet.

Add the tomato paste

• Stir in the tomato paste and cook so it darkens slightly and concentrates in flavour.

Simmer part of the chickpeas

• Add one third of the chickpeas and cover with water or vegetable broth.
• Bring to a boil, then reduce to a simmer and cook.

Blend the base

• Remove the rosemary sprig.
• Blend the mixture until smooth with an immersion blender, or carefully transfer to a blender.

Add pasta and remaining chickpeas

• Return the blended base to the pot.
• Season with salt and pepper, then add the pasta and the remaining chickpeas.

Cook until the pasta is al dente

• Cook gently, stirring often, until the pasta is al dente.
• Add more water gradually if needed; the final texture should be thick and creamy, almost like a loose stew.

Serve

• Serve with a drizzle of good olive oil and plenty of freshly grated Parmesan.