Pasta e Ceci

Instructions

1. Finely chop the onion, celery, and carrot. Sauté with the whole garlic cloves in the olive oil over very low heat until the onion is transparent.
2. Add the chickpeas and a pinch of salt. Stir, then cover completely with the warm broth.
3. Add a sprig of rosemary, cover with the lid slightly ajar, and cook gently ~20 minutes, adding a little broth as needed.
4. Remove the garlic and rosemary. Scoop out about half the chickpeas with some broth and blend smooth (immersion blender, or mash by hand for a rustic texture). Stir the purée back in — it turns creamy immediately.
5. Bring back to a boil, add the pasta, and cook, stirring often, adding a little hot water or broth if it tightens too much.
6. When the pasta is al dente, turn off the heat, cover, and rest a couple of minutes. Serve with a drizzle of olive oil and black pepper.