Ingredients (4 servings):

  • 1 cup dried chickpeas (or 2 cups canned, drained & rinsed)

  • 8 oz (225 g) spaghetti, broken into short pieces

  • 3 tbsp extra virgin olive oil

  • 2 garlic cloves, minced

  • 1 small onion, finely chopped

  • 1 sprig rosemary (optional)

  • 1 bay leaf

  • 2 cups vegetable broth

  • 1 cup tomato passata (or crushed tomatoes)

  • Salt & black pepper to taste

  • Fresh parsley, chopped (for garnish)

  • Extra drizzle of olive oil to finish

Instructions:

  1. If using dried chickpeas, soak overnight, then cook until tender. If using canned, skip this step.

  2. Heat olive oil in a large pot. Add garlic and onion, sauté until golden.

  3. Stir in chickpeas, rosemary, and bay leaf. Add tomato passata and cook for 5 minutes.

  4. Pour in vegetable broth and bring to a simmer. Season with salt and pepper.

  5. 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.

  6. Remove rosemary and bay leaf. Adjust seasoning.

  7. Serve hot, drizzle with extra olive oil, and sprinkle fresh parsley on top.