Pasta e Ceci with Rosemary

Ingredients

• 1 can (15 oz) chickpeas, with their liquid
• ¾ cup ditalini or other small pasta
• 2 cups Lacinato Kale, chopped
• 3 cloves garlic, sliced
• 1 sprig rosemary
• 2 tbsp tomato paste
• 3 cups vegetable or chicken stock
• 3 tbsp olive oil
• Grated parmesan, to serve

Method

1. Warm the olive oil with the garlic and rosemary over medium heat until the garlic just turns golden and your kitchen smells like Rome.
2. Stir in the tomato paste and cook 2 minutes until it darkens. Add the chickpeas with their liquid, lightly mashing about a third of them against the pot — that's what makes the broth creamy.
3. Pour in the stock, bring to a simmer, and add the pasta. Cook at a lively bubble, stirring often, until the pasta is al dente, 9–11 minutes.
4. Stir in the Lacinato Kale for the last 3 minutes to wilt. The finished texture should be halfway between soup and stew — loosen with hot water if it tightens up.
5. Fish out the rosemary stem, then ladle into bowls with olive oil and a snowfall of parmesan.