One-pot pasta with chickpeas

Drain the chickpeas and divide them: one can in a bowl with a few tablespoons of olive oil, blended with a hand blender and 2 to 3 tablespoons water into a cream.

Gently crush the peeled tomatoes.

Over low heat, add 4 to 5 tablespoons olive oil to the pot and cook the chopped carrot and onion (the soffritto) with the bay leaves and fresh rosemary without burning; cover and cook about 5 minutes.

Add the crushed garlic and about 2 tablespoons water, cover again; the soffritto cooks at least 10 minutes in all.

Strip the rosemary leaves into the pot and remove the stem.

Add the crushed tomatoes and stir, then the second can of chickpeas, salt and pepper; remove the bay leaves.

Stir in the pasta to take on the flavours.

Add a mug of water, raise the heat to a boil and cook like a risotto, stirring constantly, for the 10 minutes the packet gives for al dente; add another mug of water if it gets dry.

With 3 or 4 minutes to go, stir in the chickpea cream, rinsing its bowl with a little water; add a little more water if needed and cook until creamy, not watery.

Take off the heat, stir in a generous amount of pecorino (leave it out for a vegan dish).

Serve topped with finely chopped rosemary and more pecorino.