Pasta e ceci alla Romana

by Manuela Zangara

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Ingredients

Store Cupboard

450g of tinned chickpeas
2 anchovies, chopped
1 tbsp of tomato purée, or diced tomatoes
1 sprig of rosemary, needles picked and roughly chopped
1.4l stock, (beef or vegetable)
sea salt

Fruit & Vegetables

1 garlic clove

Oils & Vinegars

2 tbsp of extra virgin olive oil, plus a drizzle at the end

Cereals, Grains & Pasta

200g of pasta, small shapes such as ditalini or macaroni

Spices & Dried Herbs

freshly ground black pepper