Chickpeas pasta

Separate the two cans of chickpeas; keep one for the sauce and put the other in a bowl with a generous amount of extra virgin olive oil.

Blend that can of chickpeas to a cream with a hand blender, adding two to three tablespoons of water.

Gently crush or blend the peeled tomatoes.

Cook the chopped carrot and onion in four to five tablespoons of extra virgin olive oil as a soffritto, with a bay leaf and fresh rosemary.

Add the crushed garlic and about two tablespoons of water so it does not burn, then cover.

Cook the soffritto at least 10 minutes, then remove the rosemary branch.

Add the crushed peeled tomatoes and stir.

Add the whole chickpeas, salt and pepper; remove the bay leaf.

Add the dry pasta and stir it through the sauce without cooking it yet.

Add one mug of water and cook like a risotto, stirring constantly, for the 10 minutes the packet gives for al dente.

Add more water a mug at a time if it runs dry, stirring so the pasta does not stick to the bottom.

Three or four minutes from the end, stir in the chickpea cream, rinsing the last of it out with a little water.

Cook about two minutes more; it thickens as the chickpea cream works.

Off the stove, sprinkle over pecorino cheese and stir through.

Serve topped with finely chopped fresh rosemary and a little more pecorino.