Chickpea Pasta

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Ingredients

• 1 lb Tubetti or Ditalini pasta
• 2 cans Chickpeas (rinsed and drained)
• 1 tbsp Tomato paste (heaping!)
• 4 cloves Garlic (whole)
• 2 sprigs Fresh rosemary
• 7 cups Water (plus more as needed)
• Extra virgin olive oil
• Salt

Instructions

1. In a large pot, sauté whole garlic and rosemary in olive oil.
2. Add the chickpeas and sauté to coat. Remove the garlic and rosemary sprigs.
3. Stir in the tomato paste and water. Let it simmer for 20 minutes to marry the flavors.
4. Take out about 3/4 of the chickpeas and blend them until smooth. Pour that cream back into the pot.
5. Add your pasta directly to the beans. Season with salt and add a little extra water if it gets too thick.
6. Cook until the pasta is tender.

Recipe Notes

The recipe specifies to use 'heaping' tomato paste. It also suggests adding more water if the sauce becomes too thick during cooking.

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