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Ingredients List
Serves 1
- 2 sprigs rosemary
- 2 cloves garlic (peeled and bruised with the flat of a knife)
- 1 can tomatoes (puree in blender)
- 650 ml vegetable stock
- 2 cans chickpeas
- 80 g pasta (small e.g. risoni or tiny macaroni) or replace with brown rice
- 1 cup water
Instructions
- Heat some water, add rosemary and garlic, allow to infuse for 1 minute, but don’t burn or brown.
- Add pureed tomatoes, simmer for 20 mins.
- Meanwhile, drain one can of chickpeas and rinse, place in blender with some of vegetable stock and puree.
- Cook pasta (or rice) so al dente.
- Add chickpea puree and stock.
- Drain other can of chickpeas and rinse. Add to pot with pasta, stir to combine, cook a few mins.
- Season to taste.
- Serve with sea salt and cracked black pepper.
