Pasta e Ceci

Read it through once before you start the pan.

1. 1Step 1. Break the spaghetti into pieces about 3 cm long.
2. 2Step 2. Cook 3 tbsp of the olive oil, the garlic, rosemary and chili flakes in a large pot over medium-low heat until the garlic turns pale gold, about 3 minutes.
3. 3Step 3. Stir in the tomato paste and cook, stirring, until it darkens a shade, about 1 minute.
4. 4Step 4. Add the chickpeas, vegetable stock, salt and black pepper, raise the heat to high and bring to a boil.
5. 5Step 5. Mash about a third of the chickpeas against the side of the pot with a wooden spoon until the broth turns cloudy.
6. 6Step 6. Stir in the spaghetti, reduce the heat to medium and simmer, stirring often, until the pasta is tender and the broth is thick, about 12 minutes.
7. 7Step 7. Lift out the rosemary sprigs, ladle into bowls and drizzle each with the remaining olive oil.