Creamy One-Pot Chickpea Pasta

Ingredients

• 200 g dry orecchiette or other small pasta
• 1 × 400 g can chickpeas, including the liquid, approximately 240 g drained chickpeas
• 2 garlic cloves, peeled
• 1 small sprig fresh rosemary, leaves finely chopped, approximately 1 teaspoon
• 1 heaped tablespoon tomato purée, approximately 12 g
• 2 tablespoons extra-virgin olive oil, 30 ml, divided
• 575 ml hot water, plus more if required
• 1/2 teaspoon fine salt initially, plus more to taste
• 1/4 teaspoon freshly ground black pepper, optional

Method

1. Finely chop the rosemary leaves. Keep the chickpeas and their canning liquid together.
2. Heat approximately 1 1/2 tablespoons of the olive oil in a saucepan large enough to hold the pasta.
3. Add the whole garlic cloves and finely chopped rosemary. Cook gently over medium-low heat for 2 to 3 minutes without allowing the garlic to brown.
4. Add the chickpeas together with all the liquid from the can.
5. Stir in the tomato purée and approximately 1/2 teaspoon salt.
6. Pour in 575 ml hot water, stir and bring to a gentle simmer.
7. Simmer uncovered for approximately 15 minutes.
8. Remove approximately two-thirds of the chickpeas, the garlic cloves and a little cooking liquid. Blend until completely smooth.
9. Return the chickpea purée to the saucepan and stir to combine.
10. Add the dry pasta directly to the chickpea sauce.
11. Cook gently according to the pasta packet timing, stirring frequently so the pasta does not stick to the bottom.
12. Add small splashes of hot water as necessary. The finished dish should be creamy and loose rather than dry.
13. When the pasta is almost tender, turn off the heat, cover the pan and leave it to rest for 2 minutes.
14. Taste and adjust the salt. Finish with the black pepper and the remaining olive oil.
15. Divide between two bowls and serve immediately.