Ingredients (4 servings):
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1 cup dried chickpeas (or 2 cups canned, drained & rinsed)
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8 oz (225 g) spaghetti, broken into short pieces
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3 tbsp extra virgin olive oil
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2 garlic cloves, minced
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1 small onion, finely chopped
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1 sprig rosemary (optional)
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1 bay leaf
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2 cups vegetable broth
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1 cup tomato passata (or crushed tomatoes)
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Salt & black pepper to taste
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Fresh parsley, chopped (for garnish)
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Extra drizzle of olive oil to finish
Instructions:
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If using dried chickpeas, soak overnight, then cook until tender. If using canned, skip this step.
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Heat olive oil in a large pot. Add garlic and onion, sauté until golden.
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Stir in chickpeas, rosemary, and bay leaf. Add tomato passata and cook for 5 minutes.
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Pour in vegetable broth and bring to a simmer. Season with salt and pepper.
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Break spaghetti into short pieces and add directly to the pot. Cook until al dente, stirring often so the pasta releases starch and creates a creamy consistency.
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Remove rosemary and bay leaf. Adjust seasoning.
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Serve hot, drizzle with extra olive oil, and sprinkle fresh parsley on top.