PASTA AND CHICKPEAS
- 500 g pre-cooked chickpeas
- 200 g pipe rigate pasta
- onion, garlic, carrot, celery
- tomato pulp
- olio di Roma PGI extra virgin olive oil
- grated Pecorino Romano cheese
- rosemary sprigs
Put a saucepan on the hob with some olive oil and fry the onion, carrot and celery. When everything is golden, add some water, the pre-cooked chickpeas and the tomato pulp. Cook for a few minutes, dilute with more water and cook the pasta.
When cooked, sprinkle the soup with grated Pecorino Romano cheese, garnish with rosemary sprigs.