Pasta e ceci (Pasta with chickpeas)

2 x 400g tins chickpeas  drained

2 sticks celery finely diced

1 carrot finely diced

1 potato

(1 small onion)

2 cloves garlic

Sprig of rosemary or teaspoon dried rosemary

Pinch chilli flakes

Tablespoon tomato Puree

Parmesan rind (optional)

Veg stock

180g small dried pasta or 300g fresh lasagne sheets cut into squares

Serves 4

Gently cook the celery, garlic and carrot in olive oil. Add the chickpeas and stock and simmer for 20 mins with the rind, if using. Take half the mix out and blitz and then return to pan. 

Adjust the volume of liquid if needed and add the pasta and cook until tender. Remove the rind

Serve with parmesan and basil and parsley chopped and mixed with olive oil

I've seen recipes that add 1 chopped preserved lemon, nutritional yeast and chilli flakes