Ingredients List



  1. Heat some water, add rosemary and garlic, allow to infuse for 1 minute, but don’t burn or brown.
  2. Add pureed tomatoes, simmer for 20 mins.
  3. Meanwhile, drain one can of chickpeas and rinse, place in blender with some of vegetable stock and puree.
  4. Cook pasta (or rice) so al dente.
  5. Add chickpea puree and stock.
  6. Drain other can of chickpeas and rinse. Add to pot with pasta, stir to combine, cook a few mins.
  7. Season to taste.
  8. Serve with sea salt and cracked black pepper.