INGREDIENTS

3 cups cooked chickpeas (from a can, or soaked then cooked)

4 cups stock (veg or chicken)

1 box tubular short pasta of your choice

1/4 cup olive oil

3 cloves garlic, smashed

Parmesan, grated on top

RECIPE

In a medium pot, add oil then the garlic. Cook for two minutes then add the chickpeas and the stock. Cover and cook for 20 minutes until the chickpeas are very soft. Break up a bit with a spoon. Add the pasta directly into the pot. Add salt, keeping in mind that the pasta needs a lot of salt. The pasta will absorb a lot of the liquid. If it seems you need more liquid add a little boiling water at a time. Cook till pasta is al dente. Serve with Parmesan on top and a little more olive oil.