Pasta e Ceci

Instructions

1. Sauté the aromatics
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, rosemary sprig, and red pepper flakes (if using). Cook until fragrant, about 1-2 minutes, being careful not to burn the garlic.
2. Add tomato paste and chickpeas
   Stir in the tomato paste and cook for 1 minute until it darkens slightly. Add the drained chickpeas and stir to coat them in the oil and tomato paste mixture.
3. Prepare the broth base
   Take about 1 cup of the chickpeas and transfer them to a bowl. Mash them with a fork or potato masher until they form a rough paste. Return them to the pot - this will help thicken the soup. Pour in the broth and bring to a simmer.
4. Cook the pasta
   Once the broth is simmering, add the pasta, salt, and pepper. Cook according to the pasta package instructions, usually about 8-10 minutes, stirring occasionally to prevent sticking.
5. Finish the soup
   When the pasta is al dente, remove the rosemary sprig. Stir in the lemon juice and grated cheese. Taste and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.
6. Serve
   Ladle the hot soup into bowls. Drizzle each serving with a little extra virgin olive oil and sprinkle with additional grated cheese. Serve immediately with crusty bread on the side if desired.