rosemary sprig, leaves stripped, or a pinch of dried rosemary
1 teaspoon tomato purée
pinch of dried chilli flakes, plus extra to serve
2 x 400 g (13 oz) cans chickpeas, rinsed and drained
1.5 litres (2 1/2 pints) hot chicken stock
150 g (5 oz) conchigliette pasta
salt and pepper
chopped flat-leaf parsley, to garnish
Parmesan cheese shavings, to serve
Heat the oil in a large saucepan, add the onion and garlic and cook for 5 minutes until softened. Stir in the rosemary, tomato purée and chilli flakes. Tip in the chickpeas, then add the stock and simmer for about 12 minutes. Remove the pan from the heat.
Remove half the chickpeas from the pan using a slotted spoon. Using a stick blender, whizz the remaining mixture to form a smooth soup and season.
Add the pasta and reserved chickpeas to the soup, return to the heat and cook for a further 5–7 minutes or until the pasta is cooked through.
Ladle into serving bowls and serve sprinkled with the parsley, Parmesan shavings and extra chilli flakes.