Ingredients
- 4 Tbs extra-virgin olive oil
- 3 - 4 cloves garlic crushed
- 3 Tbsp good quality and fresh tomato paste
- 1 tsp sea salt flakes
- 1 regular 410gm tin of chickpeas rinsed and drained
- 1 cup ditalini pasta or another small shape, like macaroni
- 1/2 tsp dried chilli flakes optional plus additional for serving
- 3 cups boiling water
- 1 - 2 Parmesan rinds optional
- freshly grated Parmesan to serve
Instructions
- Heat the olive oil in a medium pot and fry the garlic for about 1-2 minutes until it just starts to caramelise. Add the tomato paste and salt and fry this for around 30 seconds.
- Add the chickpeas, chilli, pasta, Parmesan rinds (if using) and water and allow this to simmer gently for 15 - 20 minutes and until the pasta is al dente and the sauce has thickened.
- Adjust seasoning and serve with Parmesan cheese.
Servings: 2