300g small macaroni pasta
2 tbsp extra-virgin olive oil, plus extra
2 onions, finely chopped
3 garlic cloves, finely chopped
1 large fresh rosemary sprig, finely chopped,
plus extra, to garnish
1 tsp chilli flakes
2 x 400g cans chopped tomatoes
1 litre vegetable stock
2 x 400g cans chickpeas, drained
2 tbsp balsamic vinegar
parmesan shavings, to serve
1 Cook macaroni in a saucepan of boiling water for 2 minutes less than the packet instructions. Drain, toss in extra oil and set aside. Heat oil in a large pan over medium heat. Add onion and garlic and cook for 4-5 minutes. Stir in rosemary and chilli and cook for a further 2 minutes.
2 Add tomatoes, stock and chickpeas. Season with salt and pepper. Simmer gently for 20 minutes or until thickened.
3 Stir in the vinegar and pasta and heat through. Serve with parmesan shavings and garnished with rosemary sprigs.