Pasta and chickpea soup (Pasta e ceci)

1. Drain and rinse the cooked chickpeas; crush the garlic cloves.

2. In a saucepan, cook the garlic and rosemary sprig gently in the olive oil for 2 minutes until fragrant, then stir in the tomato purée and chilli flakes and fry for 1 minute.

3. Add the chickpeas, stir for 2 minutes, pour in the stock and simmer for 15 minutes.

4. Remove the garlic and rosemary and roughly blend half the chickpeas in the pan with a stick blender, so the soup is creamy but still has whole chickpeas in it.

5. Add the pasta and cook for the stated time, stirring often, until al dente; thin with hot water if too thick and season with salt and pepper.

6. Rest for 5 minutes and serve drizzled with extra virgin olive oil.

Tip: In Rome it's a Friday dish; if you cook dried chickpeas, soak 300 g the night before and simmer them for 1.5-2 hours until tender - use their cooking liquid instead of stock.