- 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.